Albóndigas de choco

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.

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!