Thoroughly clean, rinse, and drain the cuttlefish, and then roughly chop into large chunks.
Place the cuttlefish in a food processor along with the onion, garlic, parsley, eggs, and breadcrumbs. Season with a pinch of salt and pepper, and process to a smooth(ish) mixture (a couple of chunks here and there are okay).
Place the mix in the fridge and leave to chill for at least 30 minutes.
Take the mixture out of the fridge. Flour your hands lightly, and ball the mixture into around 30 meatballs (just over a tablespoon in each). They might seem a little loose, but that's fine! Dredge them in flour and put to one side.
Put a large skillet over medium-high heat, and liberally coat in olive oil (about an inch in depth). When the oil is hot (flick some water in, if it sizzles, it's hot), fry the meatballs 5 or 6 at a time. Fry until golden brown, 3-4 minutes each side. Place on a paper towel to drain and set aside.
To make the sauce, use the same skillet (and same oil) used to fry the meatballs. When hot, add the diced onion and saute until transparent. Add the garlic and smoked paprika, and sautee for another 1-2 minutes or until aromatic.
Add the white wine and bring to the boil. Let simmer for 5 minutes or until the wine is reduced, and add the stock. Simmer until the sauce reaches a saucelike consistency. Season to taste.
Serve the meatballs in earthenware bowls and top with the sauce, as well as some fresh parsley leaves!