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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...

Potato, Spring Onion, and Artichoke Pizza



ingredients

  • 500g potatoes.
  • 350g ripe tomatoes.
  • a bit of sugar.
  • two or three artichokes.
  • two spring onions.
  • two or three tablespoons grated Parmesan cheese.
  • salt.
  • extra virgin olive oil.
  • oregano.
  • freshly ground black pepper.
  • a glass baking dish, 26 or 28 cm in diameter.

preparation

Trim the artichokes down to their hearts, cut them into eighths, and cook them however you like — boiled or fried, your choice. Set aside.
Peel the spring onions, slice them into rounds, and cook them — again, fried or griddled, whichever you prefer. Set aside.
Peel the tomatoes, remove the seeds, and dice them into small cubes.
Put them in a microwave-safe bowl with the sugar, salt, pepper, and a pinch of oregano...
Cover the bowl, pop it in the microwave, and cook for 5 minutes on full power.
Meanwhile, peel the potatoes, slice them up, and boil them in salted water until they're nice and tender.
Drain them (but keep a bit of the cooking water), then mash with a potato masher or a fork.
Taste for salt, stir in two tablespoons of oil and a splash of that reserved cooking water.
Spread the mash across the bottom of your glass baking dish (one that's microwave-safe)...
Sprinkle half the grated Parmesan over the top...
Then layer on the tomato...
The artichokes and the onions...
And finish with the rest of the Parmesan.
Put the dish in the microwave for 10 minutes, and you're ready to eat!

Absolutely delicious!






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