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Cuttlefish or choco meatballs. Andalusian recipe

Cuttlefish or choco meatballs. Andalusian recipe

Info.

  • Half
  • 70 minutes
  • For 4 people
  • 5.2 € / person
  • 292kcal per 100g.

How to prepare Andalusian cuttlefish or choco meatballs. 

This recipe with fish had her on the “to do” list from a past trip to the Costa de la Luz area (Cádiz and Huelva).

In addition to other specialties, it is an area where dishes made with Choco, Cuttlefish or Cuttlefish are typical. Although they are three different names, we are talking about the same cephalopod.

It is called “choco” when they are younger, smaller specimens. Cuttlefish or cuttlefish is already the largest adult animal, and depending on the area of ​​Spain, one name or another is usually used more.

In this area of ​​Andalusia we can taste a wide variety of dishes made with this peculiar cephalopod. Grilled, in stews, in rice, or in meatballs in sauce, accompanied for example by white rice as a garnish.

On the blog we already have some meatballs with cuttlefish , a Catalan sea and mountain recipe, made with minced meat and almonds. If you take a look, it is a preparation that we love, and I have counted up to 18 different meatball recipes. It is clear that it is an off-road dish.

With fish we also have the meatballs of cod , the delicious meatballs of hake in green sauce , some special meatballs of salmon and prawns  or the Mediterranean meatballs of mackerel with tomato.  They are also a fun way for the little ones in the house to eat fish, something that is sometimes complicated.

For these recipes we need the cuttlefish body, once cleaned and prepared by the pescader @. And it comes with the tentacles, you can also use them in the preparation. It may be sometimes difficult to find fresh cuttlefish on the market, so in this case it is easier to buy it frozen.

You will recognize that these meatballs give some work, but once you try them you will forget about the time spent.

They are delicious, and the sauce that accompanies them is not to stop churning with bread without stopping. A first class recipe to put on the favorites list.

Preparation of the Andalusian cuttlefish or choco meatballs

  1. We start by putting the breadcrumb to soak in the milk. We reserve.
  2. We chop the cuttlefish into small pieces, and we crush them with a turmix / chopper. Go testing little by little, because if you go over it will become almost porridge.
  3. Peel the prawns, and cut (with a knife) the tails into small cubes. Chop a clove of garlic and a couple of tablespoons of fresh parsley.
  4. In a bowl, we are adding the cuttlefish, the prawn tails, the well-drained breadcrumb, the beaten egg, the garlic and finally the parsley.
  5. We mix everything until obtaining a homogeneous mixture. If you find it inconsistent, put the mixture in the fridge for a while, so that it takes more body and then is easier to mold.
  6. We flour our hands and make small balls (meatballs) with the mixture of ingredients. We pass well by flour, and we reserve.
  7. We repeat the process until the contents of the bowl are exhausted.
  8. In a frying pan, with plenty of extra virgin olive oil (one finger), brown the meatballs round and round.
  9. We remove and reserve on kitchen paper, to absorb excess oil.

We prepare the sauce that accompanies the meatballs

  1. In the same frying pan and in the same oil, cook the onion and garlic, minced in brunoise.
  2. We cook 10/12 minutes over medium heat. Next we will see the white wine and the fish broth.
  3. When it reaches temperature again, add the meatballs. Cover and cook another 15/20 minutes over medium / low heat, to reduce the sauce.
  4. If we see that the sauce is very liquid we can always add a teaspoon of flour to thicken it. It is best to dilute it in a little water before (in a glass) and add in the middle of the process.
  5. Halfway through cooking, we turn the meatballs over, so that they cook equally on both sides.

The final touch. Tasting

  1. A good trick to finish off the dish is to remove the meatballs from the casserole and crush the sauce with a mixer, so that it is thick and more textured.
  2. We return to incorporate the meatballs, and we already serve at the table.
  3. As a garnish for this delicious recipe, it goes very well with some fried potatoes or a little white rice , so it will get all the flavor once we drizzle it with the sauce.
  4. We accompany the meatballs and we already have a category platform, one of those that is not forgotten. I assure you that it is delicious!

I encourage you to try to do them at home, they will come out like the ones in Cádiz or Huelva.

You can see all the step-by-step photos of this cuttlefish meatball recipe  in this album.

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