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Rick Stein's Cuttlefish With Meatballs And Peas

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Rick Stein's Cuttlefish With Meatballs And Peas

Ingredients

  • 6 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 90 ml (3.2fl oz) dry white wine
  • 1 large vine-ripenedor beef tomato (about 200g) halved
  • 2 tsp tomato purée
  • 15 g (0.5oz) slice crustless white bread
  • 1.5 tbsp milk
  • 2 tbsp chopped flat-leaf parsley
  • 225 g (7.9oz) minced chicken
  • 225 g (7.9oz) minced pork
  • 1 pinch, freshly grated nutmeg
  • 6 large shell-on raw prawns
  • 375 g (13.2oz) cleaned cuttlefish, cut into 2cm wide strips
  • 150 ml (5.3fl oz) chicken stock or water
  • 100 g (3.5oz) shelled peas, fresh or frozen
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 fat garlic cloves, peeled but left whole
  • 10 g (0.4oz) slice crustless white bread
  • 10 g (0.4oz) toasted blanched almonds
  • 1 small vine-ripened or beef tomato, halved
  • 1 tsp flat-leaf parsley leaves
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Published 2014-09-09 14:45:01 (2 years ago).

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