Makes 4-6 Servings
Hands on time: 45 minutes
Total preparation time: 1 1/2 hours

For the meatballs:
½ pound ground pork
½ pound ground veal
2 cloves minced garlic
Small bunch of fresh chopped flat leaf parsley
Kosher salt and freshly ground black pepper
1 large egg
1/2 cup all-purpose flour
Extra-virgin olive oil

For the cuttlefish:
2 onions, diced
Extra-virgin olive oil
1 ½ pounds of cuttlefish (substitute frozen squid)
1 very ripe tomato
2 cups peeled fresh green peas
4 – 5 sprigs fresh flat leaf parsley
Kosher salt and freshly ground black pepper
1 cup dry white wine

For the picada:
2 slices of toasted bread
1 garlic clove
4 sprigs of parsley (use leaves only)
¼ cup toasted slivered almonds
Kosher salt

Make the meatballs: Combine the pork, veal, garlic, parsley, salt and pepper together. Mix well. Then, add the egg and mix again. Form meatballs into 1 inch rounds, and drop onto to plate with flour. Flour the meatballs. In a large non-stick skillet, heat 2 tablespoons of olive oil. Brown the minutes for 8 to 10 minutes. Transfer the meatballs to a plate until ready to add them back into the recipe. Reserve the pan.

Cook the cuttlefish: Add the onions to the reserved skillet with additional olive oil if necessary and cook, on low heat, stirring occasionally until softened.

Cut the cuttlefish into 1-inch pieces and add to the onions. Coarsely grate the tomato, and add to the pan, along with some salt and pepper. Cook for 15 to 20 minutes. Add the wine.   Give everything a good stir. Add the peas and return the meatballs to the pan. Cover them with a cup of water, and season again with salt and pepper. Bring up to a boil, reduce to a simmer, cover and cook for 20 to 25 more minutes.

While the stew cooks, make the picada: With a mortar and pestle, crush the toasted bread, garlic, parsley, almonds and salt into a dense paste. Set aside until ready to use to thicken the dish at the end.

 When the cuttlefish is tender, add the picada to the skillet, simmer for 5 minutes and serve.