Meatballs with Cuttlefish

The autumn dish. Albert's recipe. Meatballs with Cuttlefish.

Albert Alert, chef defender at all costs of the traditional cuisine of all life, elaborated as it has always been done, without artifice, presents the most traditional “Sea and Mountain” of Catalan cuisine.


  •  Fresh cuttlefish and top quality pork and beef.
  •  Chopped almonds, garlic and parsley and dark chocolate.
  •  Important, a good “sofrito”. Caramelized onion with xup-xup for at least 8 hours.
  •  Between 2 and 2:30h, over low heat, to bind everything.

The secret:

Use the spleen (brown sacks of creamy texture) of the cuttlefish. It gives an intense and peculiar flavor.

The commitment:

Absolute respect for tradition. Do not distract the dish with other non-authentic details.

Demand and curiosity:

The local customer is very demanding because he remembers and remembers this recipe and recognizes if it is well done or not. Tourists are surprised by the “sea and mountain” combination. 

“Maintaining the tradition of Catalan cuisine”

Albert Alert, the chef.

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