ARTICHOKES WITH TUNA AND RED PRAWN BALLS

INGREDIENTS  (for 16 10g meatballs) (serves 4):

Tuna balls:

100 gr. red tuna

50 gr. red prawn tails, peeled

30 gr. soft white breadcrumbs, soaked in cold milk

1 egg, beaten

Parsley, salt and pepper

Flour for coating

Olive oil

Artichokes:

250 ml. water

20 ml. Arbequina olive oil

10 gr. pine nuts

15 gr. tomato sauce

1 bay leaf

5 gr. breadcrumbs

5 gr. ñora paste

4 large artichokes

1 clove garlic

50 ml. liquid saffron

Ñora paste:

10 ñora peppers, fried

5 cloves garlic, en confit

100 ml. water

Others:

Saffron water

PREPARATION:

Tuna balls: Using a knife, chop the tuna and prawns, mix with the breadcrumbs soaked in milk, and the egg and parsley, and season with salt and pepper. Form into balls. Coat with flour and fry in olive oil.

Ñora paste: Blend all the ingredients in the robot. Strain and set aside.

Artichokes: Wash and chop the artichokes. Place the water, oil, pine nuts, tomato sauce, bay leaf, breadcrumbs, ñora paste and artichoke pieces in a bag. Finally add the garlic and liquid saffron. Cook in a vacuum oven for 45 min. at 90ºC (194ºF).

TO SERVE:

Add the cooked artichoke mixture to the tuna and prawn balls. Heat and serve with a few drops of saffron water.