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Cuttlefish and pork ear pie

A creative combination of sea and land flavorfull products with a touch of color provided by a top quality  ingredient such as Sepink Natural Cuttlefish Ink.

Short & Simple Title



Surprise the most traditional visitors with a blend of flavors they think they know. They won't belive it!

"A bold combination of flavors wrapped in a gala suit"

Below are detailed in a simple and didactic way the steps to follow to surprise your family and guests.

We hope you enjoy it!


​For the dough:

  • 150 g durum wheat semolina

  • 350 g flour

  • 20 g yeast

  • 2 teaspoons Sepink cuttlefish ink

  • Salt

  • Water


For the stuffing:

  • A cuttlefish

  • Two onions

  • Cured pork ear 


For the dough:

  • Mix flour, salt, water, yeast and Sepink ink.

  • Knead until a homogeneous dough is obtained.

  • Let stand.


For the filling:

  • Desalting the pig's ear and cook in boiling water for one  1/2 hour with 1/2 onion and  two bay leaves

  • Clean the cuttlefish.

  • Sauté the onion. Once it is transparent, add the cuttlefish cuts and the ear cooked  previously.

  • Let the flavors mix well and set aside.


Once the dough and filling have been prepared:

  • Stretch the dough well and divide it in two.

  • Add the filling in one of the slices and cover with the other dough.

  • Bake for 20 minutes at 160 ºC.


  • Present the whole empanada or cut in small pieces.


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