HOMECOOKING WITH TERESA

This is a very traditional Catalan dish that it is usually served with peas instead of green beans and even sometimes with artichokes. A bit of dark chocolate added to the sauce, helps with the thickening and the colour. Each family seems to have their own recipe. I added the chillies and the extra garlic cloves to this recipe. In Catalonia cuttlefish is quite expensive nowadays, but in the past, that wasn't the case and therefore it was considered 'peasant' food. Many fishermen would cook it on the boats to have a nice meal. Some people add a bit of all i oli on top before serving. It's certainly a very delicious dish and the sauce was amazing.  Ingredients 2 big cuttlefish 600g red pontiac potatoes     250g green beans 4 onions 3 tomatoes 2 whole  Chilli Bird’s Eye 1,200 ml fish stock 5 sprigs of parsley 1 garlic bulb 1 handful of toasted almonds 2 garlic cloves, extra 15-20g dark chocolate, grated a good dash of brandy extras virgin olive oil salt black peppe...

This is a very traditional Catalan recipe that is very easy to make and it comes out really yummy. There are many versions to the recipe, and it is more traditional to do it with cuttlefish than calamari. However, because we live in the country, and we do not have access to big fish co-ops or markets like the ones in Australian big cities, I have adapted the same recipe using calamari. It's still sooo good, you want to make it for a special day when you feel like having the ultimate comfort food.  INGREDIENTS: For the meatballs 500 g pork and veal mince 300 g green prawns, peeled and chopped ( keep the prawn heads )  1 egg 1 garlic clove, finely chopped 1 bread slice, without the crust, soaked in milk 1 handful of parsley, chopped a pinch of ground cinnamon olive oil salt and pepper flour For the calamari 600 g calamari or cuttlefish, cut into 5 cm squares 250 ml red wine For the sauce 1 onion, chopped very finely 250 gr chopped tin tomatoes 250 ml chick...