Squid with Meatballs

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

Europe
Spain
Stew
Mediterranean

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