Cuttlefish balls in sauce


Today we’re proposing a journey to Huelva through one of its most typical dishes, sepia or cuttlefish balls. But before donning on our apron, let’s first clear up any confusion as regards sepia, that, most probably, has popped up more than once.  Sepia? Cuttlefish? Is it the same thing?


Generally speaking, yes. Sepia, cuttlefish, choco, jibia and cachón are the same fish. Cuttlefish or cuttles are an order of cephalopod molluscs known by these names. The young specimens are called chocos and the adults, cuttlefish or jibia. All things considered, as we can see, it’s the same food.


Recipe: Cuttlefish balls


1 cuttlefish

2 onion

2 garlic cloves

1 tablespoon breadcrumbs

1 egg

2-3 la Mancha saffron strands

White wine




Fumet or fish stock



Clean the cuttlefish, rinse and drain thoroughly. Then finely chop the cuttlefish, onion, garlic cloves and parsley. It is recommended to chop the cuttlefish in a food processor as all the ingredients have to be finely chopped.

Add the bread crumbs, egg and season. Mix and combine all the ingredients together. The mixture should look like smooth batter. It’s OK to leave some rougher bits as we’re advocates of being able to find bits of cuttlefish, however, choose whichever texture you prefer.

Take teaspoons of the mixture and roll into balls. Coat in flour, shaking off the excess and fry in the extra virgin olive oil. Fry until golden brown, remove from frying pan and set aside.

For the saffron sauce, chop the onion and sauté until golden brown.  The sauce can be made in the same frying pan and oil left from frying the balls. When the onion is golden brown, add a tablespoon of flour and stir well. Add the white wine, and allow the alcohol to evaporate. Add the fumet or fish stock.


Add the saffron strands and when it is comes to a boil, pour the sauce over the balls. Heat and simmer for approximately 10-15 minutes. After that time, let stand and dig in and enjoy!

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