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.

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.
Yield: serves 6-8

Ingredients

  • 24 whole blanched almonds, toasted
  • 6 cloves garlic (2 whole, 4 finely chopped)
  • 3 ripe medium tomatoes, halved, seeded, flesh grated, peels discarded
  • 13 cup roughly chopped flat-leaf parsley leaves
  • 23 cup milk
  • 1 lb. ground beef
  • 1 lb. ground pork
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil (preferably Spanish) for frying, plus 6 tbsp.
  • 2 medium yellow onions, thinly sliced
  • 12 large head-on shell-on shrimp
  • 1 12 lb. cleaned squid, cut into 3⁄4" slices
  • 34 cup white wine
  • 2 cups beef stock, preferably homemade
  • 23 cup frozen peas, thawed
  • 3 (1"-thick) slices baguette (1 toasted)

Instructions

  1. Purée almonds, whole garlic, one-third of the tomatoes, toasted bread slice, half the parsley, and 1⁄2 cup water in a blender to make a seasoning paste called a picada; set aside. Tear remaining bread into pieces; combine in a bowl with milk. Let soak for 15 minutes; break up bread with fingers. Add half the chopped garlic, remaining parsley, beef, pork, and salt and pepper; mix well. Shape meat mixture into 1 1⁄2" balls. Pour oil into a large deep skillet to a depth of 1⁄4" and heat over medium-high heat. Working in batches, fry meatballs, turning occasionally, until golden brown all over, 5–7 minutes per batch. Transfer to a paper towel–lined plate; set aside. Discard oil and reserve skillet.
  2. Heat 2 tbsp. oil in reserved skillet over medium heat. Add remaining chopped garlic and onions; cook until golden brown, 16–18 minutes. Transfer onion mixture to a plate. Increase heat to medium-high; heat another 2 tbsp. oil. Add shrimp and cook, turning once, until almost cooked, about 2 minutes. Transfer shrimp to another plate. Heat remaining 2 tbsp. oil in skillet; add squid and cook until just cooked through, about 2 minutes. Transfer squid to a plate. Add remaining tomatoes and wine and cook, stirring occasionally, until thick, 7–8 minutes. Stir in reserved picada and onion mixture; cook for 2 minutes more. Reduce heat to medium; stir in stock, peas, meatballs, squid, and salt and pepper. Top with shrimp and cook until heated throughout, about 5 minutes more.