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Meatballs with Cuttlefish and Peas

Meat and cuttlefish make such a lovely pair. Around here, we've always mixed land and sea on the same plate — it's pure Mediterranean tradition, the kind of cooking that's been passed down through generations in coastal towns like mine. The secret to this dish is the picada we'll add at the end. That's what really brings everything together. Ingredients for 4 people for the meatballs. 750g uncleaned cuttlefish, save 3 ink sacs from the cuttlefish. 2 onions, chopped. 1/2 leek, sliced. 1 carrot, diced. 3 garlic cloves, finely chopped. 1/2 liter fish stock here . 1/2 liter chicken broth. 50ml dry white wine. olive oil and salt. 400g peas, lightly boiled.  For the meatballs 600g ground meat, veal and pork mixed. 1 whole egg. 150g bread crumb (soft inside part of bread). milk to soak the bread. salt and pepper. flour for coating. For the picada 2 small slices of bread, toasted. 20 toasted almonds. 2 tablespoons tomato sofregit. P...

Lentil Salad with Prawns and Marinated Octopus


Ingredients

For 4 people
  • 400g brown lentils.
  • 100g rice.
  • Two garlic cloves.
  • Three cooked octopus tentacles (250g).
  • 12 cooked and peeled prawns.
  • Two salad tomatoes.

For the marinade:

  • 8 tablespoons extra virgin olive oil.
  • Freshly ground black pepper.
  • 1 teaspoon sweet paprika.
  • Salt.

Preparation

Cook the lentils and rice together in plenty of water with the unpeeled garlic cloves.
- About 15 minutes before turning off the heat, add salt, then drain the water and let everything cool down.

- Meanwhile, in a bowl, mix the oil with both types of pepper and a pinch of salt.
- Slice the octopus tentacles into rounds and submerge them in the oil and pepper mixture, cover the bowl and pop it in the fridge for at least an hour.

- Rinse the tomatoes and dice them finely, add a bit of salt and place them in a colander for a few minutes to let the excess water drain out.

- In a large bowl, combine the lentils and rice, diced tomato, chopped prawns, and octopus rounds along with the peppery oil.
- Put it back in the fridge until you're ready to serve.

Enjoy!
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