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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...

Stuffed Monkfish with Spinach, Baby Onions, and Potatoes



ingredients

for two people
  • 400g monkfish in one piece (skinless and boneless).
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the filling:

  • 250g fresh spinach.
  • 60g sun-dried tomatoes in oil.
  • one spring garlic.
  • 150g sweet onion.
  • salt.
  • 100g fresh cheese (mató).

to serve alongside:

  • potatoes sliced into rounds.
  • ripe, firm tomatoes.
  • 500g baby onions.

preparation

- Drain the oil from the sun-dried tomatoes.
- Cut them into small pieces.
- Rinse the spinach, blanch it briefly, squeeze out the excess water, and chop it up.
- Sauté it with the spring garlic cut into small pieces and the chopped sun-dried tomatoes.
- Set it aside off the heat, and once it's cooled down, mix in the fresh cheese, mashing it with a fork. Set this filling aside.
- Split the monkfish piece in half lengthwise, creating two fillets.
- Spread the prepared filling onto one of the fillets.
- Place the other fillet on top.
- Tie it up with kitchen string and keep it in the fridge.
- Meanwhile, peel the potatoes and slice them into rounds that aren't too thick. Place them in a glass dish that's microwave-safe.
- Blanch the baby onions and peel them, leaving them whole.
- Arrange the baby onions on top of the potatoes, drizzle with a generous amount of olive oil, and season with salt and pepper.
- Microwave at full power for 15 minutes, covered with a lid or a plate.
- Check that everything is cooked through.
- Add the tomatoes, also sliced into rounds, sprinkle with salt, drizzle with oil, and cook for 3 more minutes.
- Then, place the stuffed fish on top, season with salt and pepper, and drizzle with more oil.
- Dust with a pinch of sweet paprika and return to the microwave for another 15 minutes.
- And bring it to the table.

Bon profit!








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