experience
Seafood tradition with a creative touch
Try this combination of flavors: cuttlefish, pig's ear and black sand.
In our days,cooking innovation is an unstoppable trend, that's why we propose you this dish that combines flavors of always with modernity, simplicity with creativity, and all together with the distinctive touch added by
our ink.
Below are detailed in a simple and didactic way the steps to follow to bring this dish to your table and surprise
your family and guests.
We hope you enjoy it!
Innovative, simple, fresh, perfect to enjoy the sea and mountain cuisine
INGREDIENTS
For cuttlefish
- A cuttlefish
- Ginger
- Salt
For the black earth Sepink
- one onions
- Cuttlefish clippings
- A branch of celery
- 3/4 litre ofwater
- Two teespoons of Sepink ink
- 100 gr. of butter
- 100 gr. flour
- 50 gr. of sugar
- 20 gr. of broth
- 5 gr. of salt
For the sauce
- Pork ear
- Cuttlefish broth
PRESENTATION
For cuttlefish
- Clean the whole cuttlefish and separate the body. Save the fins and tentacles, which we will use for the sauce.
- Cut the cuttlefish body into squares of approximately 4 x 4 cm. Make square cuts, season and add ginger.
- Grill on a frying pan with a bit of oil
For the black earth Sepink
- Make a broth with the vegetables and the cuttlefish pieces. When the stock is well reduced, separate the meat and add the
- Sepink ink.
- Mix the sugar and salt with the butter and add to the flour. Finally, add the broth.
- Put the mixture in a film, roll and freeze.
- Once frozen, grate with a microplane on a greaseproof paper and bake.
For the sauce
- Heat the cooked pork ear and add a little broth. Cook until the sauce is thick.
PRESENTATION
-
Put a little ear sauce on the plate, add the grilled squares of cuttlefish and sprinkle with the black earth.
More recipes for cooking in black.
19 de May de 2026
19 de May de 2026
19 de May de 2026
