Cuttlefish meatballs with paprika butter sauce
Description
Herby meatballs made from cuttlefish, served with a buttery, smoky sauce – simple, elegant food to impress.
Ingredients
- 2 small cuttlefish, cleaned and chopped, fins removed
- 400g/14oz beef mince
- 1 onion, chopped
- 2 tbsp fresh flatleaf parsley
- 2 garlic cloves
- 100g/3½oz breadcrumbs
- 1 medium free-range egg, beaten
- 2 tbsp olive oil, for frying
- 75g/2⅔oz unsalted butter
- 1 banana shallot, chopped
- 100ml/3½fl oz white wine
- 200ml/7fl oz fish stock
- 1 bay leaf
- 1 tbsp sweet smoked paprika
- 1 lemon, juice only
Directions
- To make the meatballs, blitz the ingredients in a blender or food processor. Form the mixture into golf ball sized balls. Allow to rest in the fridge for at least an hour to firm up.
- Heat a frying pan over a medium heat and add the oil. When hot, fry the meatballs for 8-10 minutes or until cooked through.
- To make the sauce, melt half the butter in a saucepan and sweat the shallots for 1-2 minutes. Add the wine, fish stock and bay leaf and cook until reduced by half. Add in the remaining butter, season with paprika and finish the lemon juice.
- Stir the meatballs into the sauce and cook for 2-3 minutes, then serve.
