People: 4
Ingridients:
- 500 g of diced cuttlefish (with spleen)
- 16 pork meatballs
- 1L fish stock
- 4 ripe tomatoes
- 1 glass of white wine
- 2 onions
- 1 green pepper
- salt
- pepper
- olive oil
- Start by frying the meatballs, and for this we place a pan to heat with a good splash of olive oil. Fry them on both sides, and once they are brown, reserve them on a plate.
- Remove the remaining oil and sauté the diced cuttlefish for a few minutes and set aside.
- Next, chop the green pepper and the onion very small, and add them, with a dash of oil, in the same frying pan in which we have sautéed the cuttlefish. Cook over a medium heat and stir.
- Then, grate the ripe tomatoes and when the onion and pepper are well browned and soft, add it to the pan. Let it cook over a medium heat until it has the texture of a stir-fry.
- Add a splash of white wine, salt, the cuttlefish and the fish stock, and let it cook over a medium heat so that the cuttlefish is very soft.
- Check your stew and stir slowly.
- In another pan, sauté the milk caps, previously washed and cut.
- After about 15 minutes, add the cuttlefish and the meatballs to the stew and leave to cook for a few more minutes so that all the flavours blend together.
- Add salt, if necessary, and serve. Enjoy!
