EXPERIENCE
A seafood bite full of character
Look for something light and tasty that brings distinction to a classic squid snack.
Haute cuisine is within reach of anyone who wants to learn, so we bring you this recipe that combines
delicious black foam with a classic ingredient in all our kitchens, the baby squid.
Here are the simple steps to take something different to your table and surprise your family and guests.
Here are the simple steps to take something different to your table and surprise your family and guests.
Go beyond the barrier of the traditional cuisine and go a step further with sepia ink Sepink
Ingredients
For the baby squid
- A baby squid
- Ginger
- Salt
- Old style mustard
- Pickle
For the Sepink black sauce
- Baby squids
- An onion
- Two green peppers
- A clove of garlic
- A small tomato
- Water
- Sepink Ink
For black Sepink foam
- Squid broth
- Sepink Ink
PREPARATION
For the baby squid
- Clean the whole squid and separate the body. Save the fins and tentacles, which we will use for the filling.
- Make two parallel cuts in the squid and reserve.
Cut the fins and tentacles with a knife as if it were a tartar, adding olive oil, old style mustard and a little pickled pickle - Season the cuttlefish and put it in a frying pan. With the cut that has been given will be like a star.
For the Sepink black sauce
- Make a broth with the vegetables and the squid.
- When the stock is well reduced, separate the meat and add the Sepink ink.
For the Sepink ink foam
- Mix the Sepink ink with a little broth and with the help of a mixer, beat until you get a foam on the surface.
- Set aside
PRESENTATION
- Place a little sauce on the plate, the baby squid on it and the Sepink sepia ink foam on top.
More recipes for cooking in black
19 de May de 2026
19 de May de 2026
19 de May de 2026
