Cuttlefish meatballs in sauce by Guisos, a recipe from the Andalusian maritime tradition, found in the cuisine of the Andalusian coast, especially in Huelva and Cádiz. Made with chopped cuttlefish, onion, mashed potatoes, olive oil, egg, garlic, salt and parsley. The meatballs represent 56 % of the dish and contain 60 % cuttlefish in their composition. The sauce combines onion, water, prawns, crab sticks, white wine, salt, parsley and turmeric. The result is a seafood-style preparation that combines the texture of chopped cuttlefish with the different ingredients of the sauce. It is a ready-made dish: you only need to heat the contents, without having to shape the meatballs or cook the stew from scratch. Net weight: 300 g. Price per kilo: 22,00 €/kg. The text indicates an equivalent price of 6,60 € per 300 g serving. Keep refrigerated, at a temperature of 4 °C or below. Contains molluscs, crustaceans, fish, egg and sulphites; the mashed potatoes declare traces of milk.