Meatballs with Squid and Shrimp
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
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Cooking tools:
- Blender
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Spatula
- Tongs
- Plate
- Paper towel
- Toaster
- Saucepan
Ingredients
- 24 whole blanched almonds, toasted
- 6 cloves garlic (2 whole, 4 finely chopped)
- 3 ripe medium tomatoes, halved, seeded, flesh grated, peels discarded
- 1⁄3 cup roughly chopped flat-leaf parsley leaves
- 2⁄3 cup milk
- 1 lb. ground beef
- 1 lb. ground pork
- Kosher salt
- freshly ground black pepper
- Olive oil (preferably Spanish) for frying, plus 6 tbsp.
- 2 medium yellow onions, thinly sliced
- 12 large head-on shell-on shrimp
- 1 1⁄2 lb. cleaned squid, cut into 3⁄4" slices
- 3⁄4 cup white wine
- 2 cups beef stock, preferably homemade
- 2⁄3 cup frozen peas, thawed
- 3 (1"-thick) slices baguette (1 toasted)
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