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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...

Shredded Cod Salad with Pomegranate and Tomato Jam




Ingredients

  • Desalted and shredded salt cod.
  • Tomato jam.
  • Mixed salad greens.
  • Pomegranate.
  • Salt and freshly ground black pepper.
  • Sesame seeds.

Preparation

Chop the salad greens into small pieces.
Toast the sesame seeds in a small pan without any oil — this only takes a minute or so, and they'll smell wonderful when they're ready.
To assemble the plate, start with a bed of greens, pile the shredded cod in the center, then spoon a couple of generous dollops of tomato jam right on top.
Finish it off with a scattering of pomegranate seeds, a good grinding of black pepper, and those toasted sesame seeds.


Notes

To desalt the shredded cod, soak it in water for three days, changing the water three times a day.
Here's a handy trick for getting the pomegranate seeds out: before you cut it open, give the whole fruit a few good taps all over with a wooden spoon. When you finally open it, the seeds will come out much more easily.
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