Cuttlefish with meatballs

Ingredients

Some olive oil
2 Cloves of garlic
2 Onions
Salt
Pinions
Minced meat or meatballs (number depending on how big they are)
700 gr. Cuttlefish
1 or 2 Tomatoes
A glass of white or red wine
Some water
Rice
… (and whatever you have in the fridge: frozen peas, carrots…)

Preparation

Firstly, you should prepare the mince meat, but… my butcher makes some wonderful meatballs, so I usually buy them already done. So you just have to grate the tomatoes, and cut the onions in thin slices on the chopping board.

As you have already done the meatballs, fry them in a pot. Be quick turning them over because we wouldn’t like to burn them. And don’t worry, later they will make well inside with the cuttlefish. When they will be brown, retire them from the pot.

Fry the onions in slices in the same oil you have just fried the meatballs. I also like to fry, just a little bit, the pinions and the tomatoes. Meanwhile, you clean and cut the cuttlefish in cubes.

Stir the onion frequently to prevent burning with a table spoon. When the onion is getting brown, put the cuttlefish and add the glass of wine and some water. I also sprinkle some white pepper. You should be careful with the salt, because the cuttlefish could give a salty taste. You should blend often in the beginning to be sure is well distributed.

I usually serve it with white rice and, just in case you have some unexpected visitors, you can boil some eggs, cut them in four pieces and use them in the presentations of the plate. It mixes right with it and feed lot.

Note: I have no idea about times. Do whatever you think depending on tasting.