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Ingredients

• 1 kg cleaned cuttlefish or squid
• 400 g asparagus, tender parts only
• 1 slices stale bread
• olive oil, for frying
• 1 onion, finely chopped
• 3 tbsp chopped parsley
• 1 tbsp flour
• 100 g tomatoes, peeled and roughly chopped
• 400 ml chicken stock
• 125 ml dry sherry
• rice or thick crusty bread, to serve

• 2 slices bread
• 50 ml dry white wine or stock
• 200 g lean minced pork
• 200 g minced veal
• 1 tbsp chopped parsley
• 2 tbsp chopped onions
• a little freshly grated nutmeg
• 1 egg, beaten
• flour, for coating
• 3 tbsp olive oil

Description

Ross Burden Creates A Gutsy Spanish Dish Of Cuttlefish, Asparagus And Meatballs Simmered In A Rich Tomato Sauce Thickened With A 'picada' Of Fried Bread, Onion And Garlic

UK TV