Cuttlefish and meatballs with almond picada
Beef and pork meatballs simmered with cuttlefish in a tomato sauce thickened with almonds and toasted bread.
Active time1 h
Cooking1 h
Total1 h 30 min
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Ingredients
- 3 garlic cloves
- 1 onion
- 10 g fresh parsley
- 1 egg
- 250 g minced beef
- 250 g minced pork
- 40 g blanched almonds
- 30 g wheat breadcrumbs
- 500 ml water
- 50 g plain wheat flour
- 75 ml olive oil
- ≈ ¼ tsp ground black pepper
- 4 g fine salt
- 100 ml crushed tomato
- 100 ml dry white wine
- 1 slice of wheat bread
- 15 ml ñora pepper pulp
- 300 g cleaned cuttlefish
Preparation
Wash and chop the parsley. Mix both meats with the cracked egg, breadcrumbs, 5 g parsley, 3 g salt and the pepper. Shape walnut-sized balls. Roll in the flour and gently shake off the excess.
10 g fresh parsley1 egg250 g minced beef250 g minced pork30 g wheat breadcrumbs50 g plain wheat flour≈ ¼ tsp ground black pepper4 g fine salt- knife
- board
- bowl
- plate
Heat the oil in a large sauté pan. Brown the meatballs on all sides over medium-high heat, in batches, for about 8 minutes in total. Transfer to a plate, leaving the oil in the pan.
75 ml olive oil- sauté pan
- tongs
- plate
Peel the garlic. Cut the bread into pieces. Fry the bread, almonds and 1 garlic clove in the same pan over medium heat for about 4 minutes, removing each ingredient as it turns golden. Pound in a mortar with the remaining 5 g parsley.
3 garlic cloves40 g blanched almonds1 slice of wheat bread- knife
- board
- sauté pan
- slotted spoon
- mortar
- pestle
Cut the cuttlefish into small pieces. Peel and grate the onion, then chop the remaining 2 garlic cloves. Cook the cuttlefish in the pan over high heat for 2 minutes, then over low heat for 10 minutes. Add the garlic, onion and remaining 1 g salt. Cook until soft, about 10 minutes. Add the ñora pulp and tomato and reduce for 8 minutes. Pour in the wine and bubble for 3 minutes.
1 onion100 ml crushed tomato100 ml dry white wine15 ml ñora pepper pulp300 g cleaned cuttlefish- knife
- board
- grater
- sauté pan
- spoon
Return the meatballs and their juices to the pan. Add the water and bring to a simmer. Cook for 10 minutes, then stir in the picada. Cover and cook over low heat for 5 minutes. Check that the meatballs are cooked through and the cuttlefish is tender. Continue cooking if needed until the sauce has thickened.
500 ml water- sauté pan with lid
- spoon
- fork
Allergens
- Eggs
- Gluten
- Tree nuts
- Sulphites
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration