- Yield: 4 Servings
- Preparation Time: 2 Hours
- Cooking Time: 2 Hours
For the meatballs
- 1 slice white bread, crusts removed
- water or milk to moisten bread
- 9 oz (250 g) pork mince
- 9 oz (250 g) beef mince
- 1 tsp salt
- 2 cloves garlic, finely chopped
- 3 eggs
- small bunch parsley, finely chopped
- 2 tbsp flour
For the squid
- 1 large onion, finely chopped
- 10½ oz (300 g) squid
- pinch of salt
- 2½ fl oz (75 ml) white wine
- 2 medium tomatoes, peeled, deseeded and finely chopped
- ½ tsp sugar
- olive oil for frying
- 17½ fl oz (500 ml) meat or fish stock
How to Make It
- To make the meatballs, crumble the bread into crumbs, wet with just enough water or milk to moisten, then squeeze out excess liquid.
- Work the breadcrumbs, pork and beef mince, salt, garlic, eggs and parsley together with your hands, cover and leave for one hour.
- In a wide, heavy-bottomed saucepan fry the onion on a low heat for 10 minutes. Meanwhile, clean and chop the squid into chunks and sprinkle with salt. Add half of the white wine to the onions and cook for a further 2 minutes, add tomatoes and sugar and cook for another 5 minutes, stirring occasionally.
- Roll the meat into balls the size of large golf balls, coat in flour and fry them in olive oil for added colour.
- Fry the squid in olive oil and the rest of the white wine.
- Add the stock to the onion and tomatoes and simmer for 5 minutes. Add the squid and meatballs, place the lid on the pan and simmer for a further 20 minutes, until the squid is soft.
- Make the picada and add to the squid and meatballs and cook for another 20 minutes, remove the lid towards the end to reduce the liquid a little.