Name: Squid with Meatballs
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 slices of stale bread, crusts removed; 700 g (1½ lb) large squid or cuttlefish, sliced diagonally; 100 g (3½ oz) tomatoes, skinned and deseeded; 400 ml (14 fl oz) chicken stock; 125 ml (4 fl oz) dry white wine; 6 garlic cloves, finely chopped; 1 tablespoon flour; 4 tablespoons finely chopped parsley; 2 tablespoons finely chopped onion; 125 ml (4 fl oz) olive oil; 1 onion, chopped; 1 slice of stale bread; flour, for coating; 400 g (14 oz) frozen peas; salt and pepper; 1 large egg, beaten; 1 tablespoon finely chopped parsley; 200 g (7 oz) beef, minced; 200 g (7 oz) lean pork, minced; 50 ml (2 fl oz) dry white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a Galician dish that used to be cooked by the Spanish couple we employed, who came from that part of the world. Traditionally, it is made with large cuttlefish, but it’s difficult to get cuttlefish in this country and a large squid will do just as well.

Ingredients

For the meatballs

2 slices of stale bread, crusts removed
50 ml (2 fl oz)

Method

First make your meatballs. Soak the bread in the wine and squeeze it out. Then combine it with the minced meats, onion, parsley and seasoning. Roll the mixture into quite small balls, about the size of a Malteser. Dip them in the beaten egg and the flour. Heat half the olive oil in your sauté pan and fry the meatballs over a high heat until they colour, then remove them from the pan and put to

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the meatballs

Method

Part of