top of page

Starry baby squid

Look for something light and tasty that brings distinction to a classic squid snack.

Short & Simple Title

Haute cuisine is within reach of anyone who wants to learn, so we bring you this recipe that combines a delicious black foam with a classic ingredient in all our kitchens, the baby squid.

"Go beyond the barrier of the traditional cuisine and go a step further with sepia ink Sepink"

Here are the simple steps to take something different to your table and surprise your family and guests .


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


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.


  • Place a little sauce on the plate, the baby squid on it and the Sepink sepia ink foam on top. 

Gambones en tempura negra con sésamo
Pasta negra con brócoli
Empanada de sepia y oreja
Calamares con ali oli y tierra
Ajedrez de chipirones con "colirroz"
Sepia y su oreja
Chipiron estrellado
bottom of page