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BABY CUTTLEFISH WITH INK AND RICE SIDE

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BABY CUTTLEFISH WITH INK AND RICE SIDE
BABY CUTTLEFISH WITH INK AND RICE SIDE
Servings
Ingredients
  • 500 g baby cuttlefish
  • 400 g cooked rice
  • 1 jar Spherika Gourmet Cuttlefish Ink
  • 1 Axin (in strips)
  • 2 big onions
  • 1 garlic clove
  • 1 glass white wine
  • olive oil
  • Salt
Servings
Ingredients
  • 500 g baby cuttlefish
  • 400 g cooked rice
  • 1 jar Spherika Gourmet Cuttlefish Ink
  • 1 Axin (in strips)
  • 2 big onions
  • 1 garlic clove
  • 1 glass white wine
  • olive oil
  • Salt
BABY CUTTLEFISH WITH INK AND RICE SIDE
Instructions
  1. In a deep saucepan, sauté sliced tomato, minced onion and sliced garlic with oil and a pinch of salt. Leave over low heat until onion is soft.
  2. Mix cuttlefish ink with white wine and add to saucepan. Boil for half an hour. Purée with blender to get a creamy and smooth sauce
  3. Gut and wash cuttlefish and add to sauce in saucepan. Season to taste and cook for 15 to 20 minutes. Serve with cooked rice.
    receta de chipirones con tinta de sepia Pescaviar
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ARROS NEGRE AND TUNA TATAKI TIMBALE

Homemade “arros negre” with our Spherika Gourmet cuttlefish ink accompanied with tuna tataki. Never before something so sophisticated was done so quickly.

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ARROS NEGRE AND TUNA TATAKI TIMBALE
Un arroz negro hecho en casa con nuestra tinta de sepia Spherika Gourmet acompañado de tataki de atún. Nunca nada tan sofisticado se hizo tan rápido.
ARROS NEGRE AND TUNA TATAKI TIMBALE
Servings
Ingredients
  • 250 g cooked rice
  • 1 piece of fresh red tuna
  • 1 Hard boiled egg
  • 1 garlic clove
  • 1 jar Spherika Gurmet Cuttlefish Ink
  • Extra virgin olive oil
  • Salt and pepper
Servings
Ingredients
  • 250 g cooked rice
  • 1 piece of fresh red tuna
  • 1 Hard boiled egg
  • 1 garlic clove
  • 1 jar Spherika Gurmet Cuttlefish Ink
  • Extra virgin olive oil
  • Salt and pepper
ARROS NEGRE AND TUNA TATAKI TIMBALE
Instructions
  1. Boil rice. Rinse with cold water.and strain. Set aside.
  2. Dice tuna in small pieces. Season to taste with salt and pepper and sprinkle with oil.
    Arroz negro tinta de sepia Pescaviar
  3. Sauté cooked rice with oil, a garlic clove and ink to taste. Arrange dish as a timbale using a hoop and decorate with minced hard-boiled egg and oregano.
    arroz negro tinta de sepia pescaviar
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WARM PASTA SALAD

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WARM PASTA SALAD
Homemade squid ink pasta with Spherika Gourmet squid ink. A juicy and appetizing blend for hot and cold dishes.
WARM PASTA SALAD
Servings
Ingredients
  • 1 bag green buds salad
  • ½ kg macaroni
  • 1 pack Surimi elvers
  • 1 jar Spherika Goutmet Cuttlefish Ink
  • Cayenne pepper
  • Aceite de oliva extra virgen (Arbequina)
  • Salt
  • garlic
Servings
Ingredients
  • 1 bag green buds salad
  • ½ kg macaroni
  • 1 pack Surimi elvers
  • 1 jar Spherika Goutmet Cuttlefish Ink
  • Cayenne pepper
  • Aceite de oliva extra virgen (Arbequina)
  • Salt
  • garlic
WARM PASTA SALAD
Instructions
  1. Boil macaroni with abundant water, chill and strain. Mince garlic and sauté on a pan. Add surimi elvers, stir gently for 5 minutes and set aside.
  2. On a pan, splash some oil, add macaroni, cayenne pepper and cuttlefish ink to taste. Season with salt and set aside.
    pasta negra tinta de sepia pescaviar
  3. Place green buds on a platter, season to taste. Place macaroni on top and garnish with surimi elvers.
    pasta nega tinta de sepia pescaviar
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