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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...

Orange Custard Flan


ingredients

  • 3/4 liter of milk.
  • Peel of one orange.
  • 7 eggs.
  • 200g sugar.

for the caramel:

  • 100g sugar.
  • 1 tablespoon of water.

you'll also need:

  • 1 glass flan mold (1 liter capacity).

preparation

First, we'll make the caramel: Put the 100g of sugar and tablespoon of water in a small saucepan over the heat, and cook until the caramel is ready.
Pour it into the mold, spreading it around the sides and bottom.
Wash the orange and peel it, being careful not to take any of the white pith, as it's bitter.
Put the orange peel and milk in a saucepan over the heat until it's just about to boil.
Remove from the heat and let it steep for 10 minutes.
After 10 minutes, remove the peel from the milk.
In a separate bowl, beat the eggs with the sugar and pour the milk over them. Mix well.
Strain again and pour into the mold.
Preheat the oven to 190°C, with heat from top and bottom. Place a large baking dish with water in the oven for the water bath.
When the oven reaches the desired temperature, cover the flan with parchment paper and place it in the water bath.
Bake for 45 minutes, then turn off the oven and after 15 minutes, remove the flan from the water bath and let it cool.
Keep it in the refrigerator, without unmolding, for at least 8 hours before serving.

 
Enjoy your dessert!


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