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This dish perfectly combines natural, flavorful products from both the sea and the land, together with a high-quality ingredient such as Sepink squid ink.
Below, you will find the steps explained in a simple and educational way so you can surprise your family and guests with this delicious recipe.
We hope you enjoy it!
A sea and mountain dish with a special touch of color.
Ingredients
For the dough
- 150 g durum wheat semolina
- 350 g flour
- 20 g yeast
- 2 teaspoons Sepink squid ink
- Salt
- Water
For the filling
- 1 cuttlefish
- 2 onions
- Cured pork ear
Preparation
The dough
- Mix the flours with the salt, water, yeast and Sepink squid ink.
- Knead until you obtain a smooth, even dough.
- Leave to rest.
The filling
- Clean the cuttlefish.
- Sauté the onion and, once it becomes translucent, add the cuttlefish cut into small cubes and the cured pork ear, previously desalted and cooked.
- Allow the flavours to blend well, then set aside.
Once the dough and filling are ready
- Roll out the dough well and divide it into two parts.
- Place the filling on one of the sheets of dough and cover it with the other.
- Bake for 20 minutes at 160 °C.
Presentation
- Serve the empanada whole to better showcase its finish and cut it just before serving, or offer it already sliced into individual portions for easier tasting.
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