This is a classic mar i muntanya dish of cuttlefish, meatballs and two springtime vegetables—peas and artichokes. I got this recipe from my Catalan mother inlaw and have been trying to perfect it since.
The sauce builds off of tomatoes and onions bases. Then in the final minutes is thickened with crushed nuts and bread.
One important note: remember to save the salsa or brownish pouch inside the cuttlefish (it in next to the pouch of ink). This is added to the sauce for maximum flavor.