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1
Grate the halved tomatoes for the tomato sauce and the picada, pressing the fleshy, cut face of the tomato against the grater.
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2
(As you grate each tomato half, the skin will flatten out and be left behind.)
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3
Discard the skin.
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4
For the picada, heat the olive oil in a small frying pan over a medium heat.
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5
Add the garlic cloves and slice of bread and fry, turning over now and then, until golden brown.
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6
Lift out with a slotted spoon and add to the bowl of a mini food processor with the almonds, tomato, parsley and 1 tablespoon cold water.
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7
Blend to a paste and set aside.
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8
Put 2 tablespoons of the oil, half the garlic and the onion into a saucepan and fry for 10 minutes until soft, sweet and lightly golden.
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9
Add the wine, grated tomato and tomato puree and simmer, stirring occasionally, for 6-7 minutes until reduced and thickened.
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10
For the meatballs, tear the bread into a small bowl, sprinkle with the milk and leave until soft.
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11
Break up the bread with your fingers and add the remaining chopped garlic, the parsley, minced chicken and pork, nutmeg and 1/2 teaspoon each of salt and black pepper.
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12
Mix together well and shape into 2.5-3cm balls.
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13
Heat 2 tablespoons of oil, add the meatballs and fry for 3 minutes, shaking the pan every now and then, until golden brown.
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14
Set aside on a plate.
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15
Discard any oil left in the pan.
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16
Heat another tablespoon of oil in the pan, add the prawns and fry for 1 minute on each side until just cooked through.
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17
Set aside on a plate.
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18
Add another tablespoon of oil to the pan, then the cuttlefish and stir-fry for 2 minutes or until it is nicely caramelized and just cooked through.
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19
Set aside with the prawns.
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20
Add the tomato sauce to the pan, stir in the picada and simmer for 2 minutes.
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21
Reduce the heat to medium, stir in the stock or water and bring to the boil, stirring.
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22
Add the peas, meatballs and cuttlefish and season to taste with salt and pepper.
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23
Scatter over the prawns and simmer for 5 minutes until any remaining liquid has reduced and everything has heated through.
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24
Serve with crusty fresh bread.
