A Spanish Meatballs with Sepia Stew Recipe to Lick your Fingers.

(Albondigas con Sepia)


By Edu Valor / Author - Spanish Chef

If any recipe truly represents the surf 'n turf (Mar y Montaña) concept, it’s this Spanish meatballs with cuttlefish stew.

The Catalan dish is especially popular in eastern Spain. If you're looking for a refined blend of meat and seafood flavors, I highly recommend trying this dish.

Spanish meatballs with sepia cuttlefish stew in a white plate.A meatballs and cuttlefish feast.


Sepia (also jibia in Spain) are not the most common cuttles and are sometimes hard to come by. In that case simply use calamari. 

They're not as flavorful but most people hardly taste the difference.

Let's Make the Tasty Meatballs with Sepia Stew Recipe!

Ingredients for 4 Servings


Preparation: approx. 40 minutes
Cooking: 45 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

For the Stew:

  • 300g/10.5 oz sepia (cuttlefish) or squid (calamari), cut into squares (tentacles left whole)
  • 120g/4 oz canned diced tomatoes
  • 500ml/17 fl oz fish stock
  • 2 garlic cloves, minced
  • 50g/1.5 oz green peas
  • 50g/1.5 oz baby carrots, cut into small pieces
  • 2 scant tbsp flour
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 2 tbsp chopped parsley
  • 1 bay leaf
  • 4 tbsp dry white wine
  • 1 sprig thyme
  • 1 medium onion, finely chopped
  • Salt and pepper, to taste
  • 2 tbsp olive oil

For the Meatballs:

  • 400g/14 oz minced beef (or veal)
  • 400g/14 oz minced pork
  • Zest of 1 lemon
  • 1 large egg
  • 1 garlic clove, minced
  • 1 tbsp breadcrumbs
  • 2 tbsp chopped chives
  • A dash of nutmeg
  • Salt and pepper, to taste
  • 1 tsp pine nuts (or chopped walnuts)

Instructions

Meatballs:

  1. In a large bowl, combine the minced meats with the lemon zest. Season with salt and pepper to taste.
  2. Add the minced garlic, chopped chives, and pine nuts (or walnuts). Mix well.
  3. Add the egg, breadcrumbs, and a dash of nutmeg. Stir until fully incorporated.
  4. Lightly grease your hands with oil and shape the mixture into golf ball-sized meatballs.
  5. Heat a pan over medium-high heat and add enough olive oil to coat the bottom.
  6. Lightly brown the meatballs on all sides, then remove them from the pan and set aside.

The Stew:

  1. Heat some olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
  2. Stir in the thyme, bay leaf, and diced tomatoes. Season with salt and pepper. Let the liquid reduce slightly.
  3. Add the cuttlefish (sepia) and stir well. 
  4. Sprinkle in the flour and mix thoroughly. Pour in the white wine, stir, and let it simmer for a couple of minutes.
  5. Add the diced bell peppers, peas, and baby carrots. Stir to combine.
  6. Pour in enough fish stock to barely submerge all the ingredients. Stir and adjust seasoning if necessary.
  7. Bring to a boil, then lower the heat and let it simmer for about 30 minutes.
  8. Add the meatballs, add some water if needed and cook for another 10 to 15 minutes. Remove the thyme sprig and garnish with the parsley.

TIPS:

  • You can replace sepia with calamari if needed.
  • If the sauce is too thick, add a little hot water. It should have a slightly thick consistency.
  • Some chefs like to add a splash of Spanish brandy for extra depth of flavor.
  • Be cautious with salt, as fish stock already contains some.

Cuttlefish sauté for a Spanish meatballs with sepia stew.The cuttlefish sauté for this recipe.


Taste a Long Mediterranean Tradition


People who think meat and seafood don’t pair well will probably change their minds after trying this one.

The Mar y Montaña concept has been around in Spain since medieval times. They must be doing something right if it remains popular.

This recipe for Spanish meatballs with sepia stew is my take on the traditional dish. The original version is of fishermen and uses fewer ingredients but still delivers the bold flavors of a classic Mediterranean stew.

Like with many other dishes, there are variations. Some versions include potatoes, while others add only peas. Sometimes, it's served as a side dish with fried potatoes or rice.

I prefer the stew on its own to keep the carbohydrates low. If you're looking for something nutritious and healthy, this is a great choice.

…And if wine is a concern, feel free to leave it out.

What You Will Need

  1. Pans
  2. Paring knife
  3. Zester
  4. Scale
  5. Cutting board
  6. Measuring beaker
  7. Measuring spoons
  8. Plates
  9. Spatula

Edu's Excellent Surf 'n Turf Recipes

Spanish meatballs with sepia cuttlefish stew in a white plate.Albondigas con Sepia (meatballs with sepia)