Squid with meatballs

Ingredients

• 1 slice white bread, crusts removed
• water or milk to moisten bread
• 9 oz (250 g) pork mince
• 9 oz (250 g) beef mince
• 1 tsp salt
• 2 cloves garlic, finely chopped
• 3 eggs
• small bunch parsley, finely chopped
• 2 tbsp flour

• 1 large onion, finely chopped
• 10½ oz (300 g) squid
• pinch of salt
• 2½ fl oz (75 ml) white wine
• 2 medium tomatoes, peeled, deseeded and finely chopped
• ½ tsp sugar
• olive oil for frying
• 17½ fl oz (500 ml) meat or fish stock

1. To make the meatballs, crumble the bread into crumbs, wet with just enough water or milk to moisten, then squeeze out excess liquid.
2. Work the breadcrumbs, pork and beef mince, salt, garlic, eggs and parsley together with your hands, cover and leave for one hour.
3. In a wide, heavy-bottomed saucepan fry the onion on a low heat for 10 minutes. Meanwhile, clean and chop the squid into chunks and sprinkle with salt. Add half of the white wine to the onions and cook for a further 2 minutes, add tomatoes and sugar and cook for another 5 minutes, stirring occasionally.
4. Roll the meat into balls the size of large golf balls, coat in flour and fry them in olive oil for added colour.
5. Fry the squid in olive oil and the rest of the white wine.
6. Add the stock to the onion and tomatoes and simmer for 5 minutes. Add the squid and meatballs, place the lid on the pan and simmer for a further 20 minutes, until the squid is soft.
7. Make the picada and add to the squid and meatballs and cook for another 20 minutes, remove the lid towards the end to reduce the liquid a little.