Ingredients

Ingredients For the picada

• 1 small vine-ripened or beef tomato, halved

• 2 tbsp olive oil

• 2 fat garlic cloves, peeled but left whole

• 10g/¼oz crustless white bread

• 10g/¼oz blanched almonds, toasted

• 1 tsp flat-leaf parsley leaves

For the cuttlefish and meatballs

• 1 large vine-ripened or beef tomato (about 200g/7oz), halved

• 6 tbsp olive oil

• 2 garlic cloves, finely chopped

• 1 medium onion, finely chopped

• 6 tbsp dry white wine

• 2 tsp tomato purée

• 15g/½oz slice crustless white bread

• 1½ tbsp milk

• 2 tbsp chopped flat-leaf parsley

• 225g/8oz chicken mince

• 225g/8oz pork mince

• pinch freshly grated nutmeg

• 6 large shell-on raw prawns

• 375g/13oz cleaned cuttlefish, cut into 2cm-wide strips

• 150ml/5fl oz chicken stock

• 100g/3½oz peas

• salt and freshly ground black pepper

• crusty fresh bread, to serve

Description

These Chicken And Pork Meatballs Go Perfectly With Cuttlefish In This Simple Recipe. Use Squid If You Can’t Find Cuttlefish.

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