Albóndigas De Choco


Albóndigas de choco (squid meatballs) are tasty Spanish tapas made from squid (or cuttlefish) and cooked in fish stock.

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Albóndigas de choco
Veronique van Ohmydish

Made by Véronique

Published at 2021-10-30, this recipe is for 6 people and takes 55 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 07-06-2022

55 minutes 6 people Snacks 341 calories p.p.
Albóndigas de choco


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  • 500 grams fresh squid (or cuttlefish)
  • 1 egg
  • 1 clove of garlic
  • 10 tablespoons fine breadcrumbs
  • 1 onion
  • 1 litre fish stock
  • 80 grams of flour
  • 125 ml white wine
  • Olive oil
  • Pinch of salt
  • Several sprigs of fresh parsley
  • Saffron or turmeric (optional)
Albóndigas de choco ingredients
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Kitchen equipment

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  • chopping board
  • chef's knife
  • food processor
  • come
  • deep frying pan
  • measuring jug
  • large plate
  • paper towels
  • kitchen tongs

Albóndigas De Choco

55 minutes 6 people Snacks 341 calories p.p.

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Preparation – 10 minutes

Clean the fresh squid and cut it into fairly coarse pieces. This does not have to be very precise as the squid will be pureed in the food processor. Peel the garlic clove and onion and finely chop the onion.

Set aside a little parsley for garnish. Add the pieces of squid, the egg, the garlic, the parsley and 9 tablespoons of breadcrumbs to the food processor.

Purée until well combined and smooth. Add an extra tablespoon of breadcrumbs if the mixture seems too sticky.

Add 80 grams of flour to a bowl. Place a large plate next to it. Make small balls of the mixture with your hands, roll them in the flour. Don't make the balls too big or too small.

Place each squid ball on the large plate and repeat until all the mixture is used.

Albóndigas de choco
Albóndigas de choco

Finishing the Albóndigas de choco – 45 minutes

Heat a good glug of olive oil in a deep pan. Wait until the oil is hot and then add the squid balls one by one. Fry on all sides until golden brown, use the meat tongs to turn the balls.

Remove them from the pan and place on a few sheets of kitchen paper to absorb the oil. Remove most of the oil from the pan (or use a second pan) and fry the finely chopped onion in it.

Deglaze with 125 ml white wine and let it reduce. Then add 1 litre of fish stock and bring to the boil. Once the fish stock is boiling, reduce the heat, then add the squid balls.

Let the sauce thicken over a fairly low heat and taste. Season with some salt if desired. If you wish, add fresh saffron or a teaspoon of turmeric powder to give the dish a nice colour.

You can thicken the sauce by cooking it longer, or add cornflour (mixed with water). Serve straight from the pan or in a deep bowl with wooden skewers. Enjoy these tasty albóndigas de choco!

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Albóndigas De Choco: frequently asked questions

Can I make the sauce in advance?

That is possible, you can also make this dish in its entirety in advance. Once cooked, place the lid on the pan and let it cool completely, then store the squid balls in the refrigerator. You just need to warm them up.

Is it possible to use frozen squid?

It is best to use fresh squid, if you can't find it you can use frozen squid. Defrost the squid a few hours beforehand and make sure that it has softened.

What does albóndigas de choco mean?

This is Spanish for “squid balls”. Albóndigas are balls and choco is squid. It is called "choco" describes younger, smaller specimens of squid.