Stewed Meatballs with Cuttlefish and green peas (Albóndigas con sepia) (7)

Four servings: 500 g (2.2 lbs) ground meat (70% of beef and 30% lean pork
meat); 4 medium-sized cuttlefish (cut into medium-sized pieces); 3/4 potatoes
(some 500 gm/1.1 pounds); 2 medium sized onion cut brunette; 5/6 tbsp tomato
purée; 100 gm (0.22 pound) green peas (canned green peas can also be used,
but added only 6/7 minutes before the conclusion of the preparation.
Preparation: 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 juices have become reduced, add the tomato
purée and let the recipe simmer for 10-12 minutes; after this time you can add
the potatoes and the green peas and allow another 20 minutes of cooking.
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Fresh tuna-fish stewed with Potatoes (Marmitaco) (8)

8