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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...

Port Wine Caramelized Pearl Onions

These little onions are perfect alongside red meats, beef, or pork. The sweetness from the sugar paired with the rich aroma of Port wine makes them truly special.

Ingredients

  • 1 kg pearl onions.
  • 200 g sugar.
  • 100 g butter.
  • 200 ml Port wine.

Preparation

Start by placing the onions, still in their skins, in a pot of cold water. Bring it to a boil and let them cook for 10 minutes. Drain the water and let them cool down just enough to handle. Now peel them...

Put the peeled onions in a deep skillet with the butter and sugar. Once they start to caramelize and turn golden, pour in the Port wine. Let everything simmer gently for another 20 minutes over low heat...

      Serve them hot right next to your meat, spooning that glossy sauce over everything.
    Enjoy!

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