Baby squid chess with "colirroz"

Cuttlefish and pork ear pie

18 de May de 2026

Squid with alli oli on ink earth

18 de May de 2026

Recipes

Baby squid chess with “colirroz”

Experiencia

Flavour that inspires

Sepink cuttlefish ink gives colour and flavour to this tasty baby squid recipe where black and white dominates the scene.

Instead of the traditional white rice garnish,baby squid s both griled and cooked in ther own ink are accompanied by two variants of cauliflower, a vegetable rich in vitamins, minerals and fiber.

Below are detailed in a simple and didactic way the steps to follow to bring this dish to your table and that you can surprise your family and guests with this delicious dish.
We hope you enjoy it!

It is always a pleasure to enjoy an old time dish with a different touch

Ingredients

300 g cuttlefish
An onion
250g cauliflower
Two cloves of garlic
Red Chile or chilli pepper (optional)
100 ml ofwhite wine
Half green pepper small
A couple of tablespoons of crushed or fried tomato
A teaspoon of cornstarch (as an alternative to breadcrumbs or wheat flour)
Alioli (Mayonaise)
Extra virgin olive oil
Fresh parsley
Salt and black pepper
Water
Brandy
Sepink cuttlefish ink

Preparation

For the squid

Clean the baby squid by removing the quill and the innards. You can turn them inside out with your finger to clean them thoroughly.

Stuff the cleaned squid with their arms, tentacles and fins.

Chop the onion, garlic cloves and pepper. Sauté them in olive oil until the onion is well poached and almost transparent.

Add two tablespoons of crushed tomato, or fried tomato, and cook for another two minutes.

For the black squid, add half of the prepared baby squid, season with salt and pepper, and continue cooking for five more minutes.

Mix the white wine with Sepink cuttlefish ink, using two dessert spoons. If you want a gluten-free option, add one spoonful of cornstarch; alternatively, you can use breadcrumbs or wheat flour. Add this mixture to the stew.

Add half a glass of water and a splash of brandy.

Cover and cook for 15–20 minutes, stirring occasionally.

Once the squid are tender, remove them and set them aside on a plate. To make the sauce smoother and creamier, blend it with a hand blender and then add the squid back in.

For the “white” squid, grill them in a frying pan with very little oil over high heat until they begin to brown. Remove them after about two minutes.

For the colirroz

Wash the cauliflower and dry it well. Grate it with a coarse grater until it has a texture similar to rice. You can also use a glass
mixer. The important thing is to get an approximate size to the rice, something very simple when the cauliflower is raw.
Add a little oil in a frying pan with two garlic slices and sauté for two or three minutes to cook but if you do too much, to keep it 'al
dente.
Remove half the amount and reserve.
Add to the rest two teaspoons of Sepia Sepink ink (you can also use the sauce of the cuttlefish we have prepared previously) and
fry stirring well for one or two minutes, so that it is well mixed and that the cauliflower is impregnated with the smell and color of
the ink.

PRESENTATION

With the help of a couple of moulds, make two bases for the squids with white colirroz and black colirroz,
Place the squids in their ink on the white colirroz base and add a little sauce on top.
Place the squids without sauce on the black colirroz base.Decorate with a little parsley and add a bit of ali oli or mayonnaise next
to the black colirroz.