Method:

1. Clean the cuttlefish with plenty of water under the tap. Separate the tentacles off the body and chop them very finely. Dice the body in even bits of around 1 cm. Reserve.

2. Put the bread slices into a bowl and soak them with the milk. Reserve.

3. Chop the garlic, the parsley and the onion finely. Grate the tomatoes.

4. Take the bread slices off the milk, drain them and put them into a big bowl together with the mince beef.

5. Add the garlic, parsley and onion and mix everything thoroughly using your hands. Add the beaten egg and mix it all again.

6. Take small portions of the mix and shape them into little balls, the size of a ping-pong ball. Coat them with a little flour to stop them falling apart when frying.

7. Heat the oil in a pan and fry the meatballs until golden on the outside. Leave them to rest over some kitchen towels in order to absorb any oil excess. Reserve.

8. Heat some oil in a deep pot and fry the cuttlefish bits over a medium heat for 5 minutes. Take out and reserve.

9. In the same pot, heat some more oil and start caramelizing the onion, being careful not to burn it. Once translucent, add the white wine and reduce it over a medium heat for 5 minutes. Add the grated tomato and cook for an extra 5 minutes.

10. Finally, add the cuttlefish and the meatballs, add the fish stock and simmer for 25 minutes over a low heat, reducing the stock until the sauce becomes thick and gelatinous.