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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...

Rice and Endive Salad


This is a salad we've all made countless times. It welcomes all sorts of ingredients and comes together quickly. What I'm sharing here is another way to present it.
It's perfect for packing in your lunch box the next day.





Ingredients

for 4 people
  • tuna in olive oil.
  • 4 small cups of rice.
  • 1/4 kg of green beans.
  • 2 salad tomatoes.
  • 2 red peppers.
  • salt.
  • olive oil.

Preparation

  1. Wash and cut the peppers lengthwise from top to bottom. With a knife, remove the seeds and white membranes inside (they can be bitter).
  2. Roast them in the oven on a baking tray with a few drops of oil and salt. When they look nicely roasted, take them out and set aside.
  3. Cut the green beans into small pieces and boil them al dente in lightly salted water. Drain and let them cool down.
  4. Cook the rice according to the package instructions, and once it's done, cool it down under running water. Set aside.
  5. Flake the tuna and dice the tomatoes, then mix them together with the rice and green beans.
  6. Season with salt (just a pinch) and olive oil.
  7. Fill the pepper halves with the mixture and place them on each plate. Serve alongside half an endive.

Notes

You can use different varieties of rice. Basmati works particularly well for salads.
If tomatoes aren't in season, their skins can be quite tough. It's best to peel them. You can actually use the peels to make little flowers, as you can see in the photo.


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