Mandonguilles amb sèpia
Soak the bread in the milk. Crush and chop the garlic. Squeeze out the excess milk from the bread. Mix together all the ingredients. Season to taste.
Roll the mince into meatballs and dredge in flour. Leave to stand.
Clean the cuttlefish: remove the eyes, beak and innards. Keep the sac containing the creamy brownish liquid. Chop the cuttlefish into small pieces.
Lightly fry the cuttlefish. Set aside. Add a little more oil and fry the meatballs.
Brown the finely diced onion and tomato. Pour in the wine and leave to reduce. Add the cuttlefish pieces and meatballs. Cover with the stock and simmer for a few minutes.
Make the "picada" in a mortar, pounding all the ingredients until they form a smooth paste. Add a drizzle of olive oil.
Add the "picada" to the stew. Season to taste.
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