Squid with alli oli on ink earth

A simple, tasty and attractive snack made with Sepink cuttlefish ink, which continues to bring unique aromas, flavours and colours to both avant-garde creations and traditional pintxos.

Short & Simple Title

This recipe of Calamari with ali oli on land of ink, is a showy, simple and different snack, which allows us to offer the taste of the sea in a different bite.

"Simple, tasty and attractive tapa. A unique bite full of surprises"

Below are detailed in a simple and didactic way the steps to follow to bring this dish to your table and that you can surprise your family and guests with this delicious dish.

We hope you enjoy it!

Ingredients (for 10 tapas)

Squid ringing (squid strips or sepia)
100 gr. of butter
70 gr. flour
Ali oli or Mayonnaise (with a bit of garlic)
Water
One teaspoon Sepink ink

Preparation

Cut the cold butter into small pieces and mix with the flour in a bowl. Make the mixture with your hands shredding the pieces that are formed until you get a sandy dough and quite dry.
Dilute Sepink cuttlefish ink in warm water. Add to the previously prepared dough and mix until well black and sandy.
Spread this "earth" of ink in a dish and bake for 15 minutes at 200 ºC with a grill and heat up and down, stirring once or twice to make it uniformly.
Split the squid rings in not very long strips and make some transversal cuts so that the heat penetrates and they are also more showy. If we have squid or cuttlefish instead of rings, cut them into strips of the desired size.
Grill the squid with a little olive oil over a very high heat for a minute and a half, putting first the part of the cuts to brown and letting the heat penetrate well.

Presentation

Assemble the tapa by placing a bit of ali oli or mayonnaise on top of the “earth of ink”, and the squid on top.

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