Meatballs with Cuttlefish and Shrimp Tails

Name: Meatballs with Cuttlefish and Shrimp Tails
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb ground meat (beef, pork, or a mix); Fresh cilantro (or dried if you don't have fresh); flour; salt and pepper; 1 clove garlic or garlic powder; 1 fresh cuttlefish or 14 oz of frozen cuttlefish pieces; 20 shrimp tails; 1 sweet onion; 1 clove garlic; 3/4 cup crushed tomatoes; 1 cup white wine; 2/3 cup chicken or fish broth; olive oil; salt and pepper; 1-1 1/3 cups peas (optional); 15 toasted almonds; 1 clove garlic; 4 strands saffron; fresh cilantro (or dried if you don't have fresh); 2 tablespoons broth (the one you use for the sauce)

Xavi @xavigarcia86

A typical Catalan surf and turf dish. The sauce, although super easy, is spectacular with the flavor the cuttlefish imparts. A great dish! I recommend it.

Xavi @xavigarcia86

A typical Catalan surf and turf dish. The sauce, although super easy, is spectacular with the flavor the cuttlefish imparts. A great dish! I recommend it.

Saved

Ingredients

1 hour

3 servings

For the meatballs (if you want to save time, buy them pre-made)
1 lbground meat (beef, pork, or a mix)
Fresh cilantro (or dried if you don't have fresh)
flour
salt and pepper
1 clovegarlic or garlic powder
For the sauce
1fresh cuttlefish or 14 oz of frozen cuttlefish pieces
20shrimp tails
1sweet onion
1 clovegarlic
3/4 cupcrushed tomatoes
1 cupwhite wine
2/3 cupchicken or fish broth
olive oil
salt and pepper
1-1 1/3 cupspeas (optional)
For the picada
15toasted almonds
1 clovegarlic
4 strandssaffron
fresh cilantro (or dried if you don't have fresh)
2 tablespoonsbroth (the one you use for the sauce)

Saved

Steps

1 hour

1

If you haven't bought pre-made meatballs, it's easy to make them. Mix the ground meat, cilantro (chopped if fresh), and finely chopped garlic (if using) to make a mixture. Refrigerate for 1 hour. After an hour, take pieces of the mixture and form into balls/meatballs. Coat them in flour.
2

Cook the meatballs in a pan with olive oil until almost done. Set aside on a plate.
3

Thaw the shrimp tails and cut the cuttlefish into chunks (or thaw if already cut and frozen). Chop an onion and slice a garlic clove, then sauté for 3 or 4 minutes over medium-low heat (using the oil from the meatballs if possible).
4

Once the onion is soft, add the crushed tomatoes, stir, and cook for 5 minutes. Then add the cuttlefish and mix into the tomato sauté.
5

Add the white wine (a small glass or to taste) and the broth, enough to cover the cuttlefish (it's better if the broth is already hot). The broth can be either fish or chicken, but I usually use chicken. Cover the pot and cook for 15-20 minutes over medium heat, until the cuttlefish is cooked. Stir occasionally.
6

During these 15-20 minutes of cooking, add the shrimp tails when there are 5 minutes left.
7

While cooking, make the picada. In a mortar, add 15 toasted almonds without skin, 1 garlic clove cut into 3 pieces, 4 or 5 strands of saffron, and 1 tablespoon of fresh cilantro (or dried). Crush with the pestle. Once crushed, add 2 tablespoons of chicken broth and continue crushing. Once everything is crushed, set aside.
8

When the 15-20 minutes of cooking are up, add the meatballs and the picada. Mix and cook for 5 more minutes. *Optional: add the cooked peas.
9

After 5 minutes, turn off the heat, serve, and enjoy!