Rick Stein's cuttlefish with meatballs and peas recipe
This is a wonderful combination of seafood and meat from Rick Stein's adventures in Catalonia, Spain.
Ingredients
- 2 tbsp Olive oil
- 2 Fat garlic cloves, peeled but left whole
- 10 g Slice crustless white bread
- 10 g Toasted blanched almonds
- 1 Small vine-ripened or beef tomato, halved
- 1 tsp Flat-leaf parsley leaves
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