Prepare the meatballs: placed the bread in a small bowl, and pour enough of the milk over it to soften the bread. Combined the ground pork, milk – soda, bread, egg, cumin, and garlic in a large mixing bowl and season to taste with salt. Using hand mixer ingredients together, and to welcome bind, being careful not to overwork. Refrigerate the mixture for one hour.

Prepare the sauce: where do squid on a cutting board and separate the tentacles from the bodies with a sharp kitchen knife. Slice the squid bodies open and Preston flat on the cutting board. Cut the squid bodies into thin strips and half the tentacles.

Split open the garage, close by pressing down hard with the heel of your hand or the flat side of a kitchen knife. He think I will boil in a medium pot over medium heat. Add the garlic and cook for two minutes, and then add the squid and cook for five minutes. At the time, Sofrito, and white wine and cook until the wine evaporates, about three minutes. Add the potatoes and cinnamon stick and season to taste with salt. At the mineral water and cook for 15 to 20 minutes, or until the potatoes are tender. Make sure to add more water if necessary to keep the potatoes covered while cooking. Season to taste with more salt, cover, and set aside

Roll the chilled meat mixture into balls:  Using one and a half to 2 tablespoons for each ball, between the palms of your hands (you should end up with 16 meatballs). Heat a cup of olive oil and a medium pot until it measures 325°F on a thermometer. Working in batches, gently toss the meatballs into the flour, making sure to shake off any excess flour, then fry the meatballs until browned, about two minutes. Using slotted spoon, transfer the meatballs to a paper towel, line to plate to strain. The oil to return to 325°F between batches.

Return the sauce to the stove top and heat overload heat. Add meatballs and cook for 8 to 10 minutes or until the meatballs are firm to the touch. Add more water if the sauce begins to evaporate. Divide the meatballs and squid tentacles between four plates, and spoon or mini sauce over the meatballs. Garnish with chopped parsley, and season to taste with salt

For the Sofrito

Slice the tomatoes in half. Place a greater over mixing bowl. Wrote the cut surface of the tomatoes over the greater until the flesh is graded. Discard the skins.

He thought oil in a medium saucepan over medium low heat. Add the onions, sugar, and salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 15 minutes. Do you want the onions to caramelize; if they get too dark, add half a teaspoon of water to keep them from burning.

Stir in the tomato purée, the paprika, and the Baileys and cook for another 10 to 15 minutes over medium heat. You’ll know the Sofrito is ready when the tomato has broken down and deep end in color in the oil has been separated from the sauce. Discard the bay leaf.