Sépia amb mandonguilles – cuttlefish with meatballs

Tender cuttlefish and small, juicy meatballs braise together in a dark sofrito, until sea and land can no longer be told apart in a single sauce. Catalan home cooking that turns opposites into friends.

Fish & SeafoodBeef & Game Category

35 MIN Prep time

65 MIN Cook time

4 people Servings

Sépia amb mandonguilles – cuttlefish with meatballs

Preparation

Shape and fry the meatballs

Knead the mince with egg, breadcrumbs, garlic, parsley, salt and pepper, shape small meatballs, coat them in flour and brown them all over in olive oil for 4 minutes. Remove them.

Start the sofrito

Sweat the onions in the same pot for 10 minutes until soft, add the garlic and tomatoes and reduce for 10 minutes into a dark sofrito.

Braise the cuttlefish

Add the cuttlefish pieces, sweat briefly, deglaze with fish stock, add the bay and braise, covered, over low heat for 40 minutes, until the cuttlefish is tender.

Bring together

Add the meatballs and braise for a further 15 minutes.

Picada and serve

Pound the almonds, garlic, saffron and parsley in a mortar, stir them in and let it bind for 5 minutes. Season to taste and serve with bread.

Why this wine?

The Gigue's fine tannin and dark fruit frame the savoury meatballs and give the seafood an anchor, while its freshness keeps the dark sauce light.

Good to know

Tips & insights

Braise the cuttlefish slowly and for a long time – it only becomes tender again after about 40 to 50 minutes.
Brown the meatballs all over first and then finish them in the braising liquid, so they stay juicy.
Stir in the picada of almonds, garlic and saffron only at the end; it binds the liquid and rounds it off.
Prepared the day before, the dish gains depth – the flavours come together overnight.

Frequently Asked Questions

Which wine pairs with sépia amb mandonguilles?

The interplay of cuttlefish and meatballs in a tomato-saffron sauce calls for a red wine with fruit and a firm, well-integrated tannin. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red aged mainly in concrete and amphora, with firm, polished tannins. It stands up to the hearty sauce.

How does the cuttlefish become tender?

The key is patient braising over low heat. After the initial searing the cuttlefish needs around 40 to 50 minutes in the liquid until it softens. Too short or too hot a cooking time makes it tough, so it is better to take your time.

Can I prepare the dish in advance?

Yes, it is well suited to preparing ahead. Chilled overnight, the flavours of cuttlefish, meatballs and picada come together even better. Before serving, warm it slowly and loosen the sauce with a little fish stock if needed.

What works as a side dish?

Crusty white bread is classically served to soak up the liquid. White rice or boiled potatoes also suit it well. Nothing more is needed – the dish is hearty and complete in itself.

The wine to pair