Stewed meatballs with cuttlefish (Albóndigas con
sepia)
Four servings: 500 g (2.2 lbs) of ground meat (70% of beef
and 30% of lean pork meat); 4 medium-sized cuttlefish (cut
into 1-inch pieces); 3/4 potatoes (some 500 g/1.1 pounds); 2
medium sized onions, cut brunette; 5/6 tbsp of tomato
purée;100 gm (0.22 pound) of green peas (canned green
peas can also be used, but should be added only 6/7 minutes
before the conclusion of the preparation.
Preparation: Put the ground meat, the garlic, the parsley, the
salt and the breadcrumbs in a bowl and mix all the
ingredients to get an homogeneous mass that will be kept in
the fridge for a couple of hours. Next, start forming the
meatballs as usual and cover with flour, not excessively,
before they are fried in a pan with some oil and reserved.
Start frying the onion in casserole with some oil for some
minutes, add some salt, as well as some water if the onion
starts to get thicker and runs the risk of getting burned. Add
the cuttlefish cuts and stir it all (after a few minutes you will
see that the cuttlefish start to release some juices, which is
normal and convenient). Once the cuttlefish's juices have
become reduced, add the tomato purée and let the recipe
simmer for 10-12 minutes; after this time you can add the
meatballs and simmer for about 45 min.
This sort of recipes are known in Spain as: "Mar y Montaña", that is, "Sea and Mountain", because the main ingredients include fish and beef, or pork, or
poultry, or any other land animal added to the sea land animal.