Medium

Cuttlefish and meatballs

Name: Cuttlefish and meatballs
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 6 servings
Cuisine: Spanish, Traditional
Ingredients: 200 g Minced beef; 100 g Minced pork; 50 g Breadcrumbs; 50 ml Milk; 50 g Egg; 60 g Plain flour; 800 g Cuttlefish; 180 g Onion; 12 g Garlic; 25 g Parsley; 150 g Tomato sauce; 200 ml White wine; 500 ml Water; 60 g Bread; 20 g Almonds; 100 ml Extra virgin olive oil; 8 g Salt; 1 g Black pepper

Total time1 h 40 min Preparation and possible waiting 35 min · Cooking 1 h 5 min

Preparation and possible waiting: 35 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs, Plain flour, Bread. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs, Bread. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk. Nuts: Ingredient to check: Almonds. Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Cuttlefish. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce, Bread.

Rating Not yet rated

A Catalan surf-and-turf stew of tender cuttlefish, meatballs and almond picada.

Jump to steps

35 minpreparation and possible waiting

1 h 5 mincooking

6servings

3.313 kcalwhole recipe

552 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 40 min Preparation and possible waiting 35 min · Cooking 1 h 5 min

Preparation and possible waiting: 35 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Stew 1 to 2 hours Spanish

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Peanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

StewMain course

Meal

Lunch

Preparation

FryingSautéingStewingBoiling

Appliances

Frying panCasserole

Cuisine

SpanishTraditional

Season

All year round

Occasion

For guestsMake ahead

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Mix the minced beef and pork with the breadcrumbs, milk, egg, 3 g garlic, 8 g parsley, 4 g salt and the pepper. Shape 3 cm meatballs, dust with 50 g flour and brown in 40 ml olive oil.
Sauté the cuttlefish, cut into 2 cm cubes, in 20 ml oil with 3 g garlic and 8 g parsley; set aside. Soften the chopped onion in 20 ml oil for 8 minutes. Stir in the remaining 10 g flour for one minute before adding the tomato sauce.
Pour in the white wine, reduce for 3 minutes, then add the water and remaining 4 g salt, meatballs and cuttlefish.
Simmer gently for 30–40 minutes until the cuttlefish is tender and the meatballs reach 71°C in the centre.
Fry the bread in the remaining 20 ml oil and pound it with the almonds and remaining garlic and parsley. Add the picada, cook for 5 minutes and adjust salt and pepper.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.