Squid filled with spinach and sobrasada, inked cracker and sea foam

Chef: Filippo Alberi y Massimo Arienti

Restaurant: El Portalón

Squid filled with spinach and sobrasada, inked cracker and sea foam. El Portalón Restaurant, Ibiza

Recipe Details:


  • Squid
  • Squid Filling:
  • Sobrasada 35g
  • Spinach 65g
  • White onions 10g
  • Red pepper 25g
  • Half clove of garlic
  • Pimienton de la Vera (pinch)
  • Nutmeg (pinch)
  • White wine
  • Salt
  • Pepper
  • Romesco
  • Garlic 1 head
  • Hazelnuts 80g
  • Almonds 60g
  • Ñora 4
  • Red pepper 3
  • Vinegar Jerez 14g
  • Tomatoes 60g
  • Potatos tuille:
  • 1 potato
  • 1 tbs squid ink
  • Sea air:
  • Sea water 500ml
  • Lecithin 1tbs


This is a 100% Ibizan plate, all the ingredients are coming from the Island and they recall the Catalan cousine with our modern touch. The squid are line-cought , the sobrasada is from an Ibizan black pig home made from our butcher, the spinach are organic from the farm of our vegetables supplier , an amazing combination of tradition, culture and flavors.

Prepare the filling for the squid:
Cook on a frying pan over a medium heat the sobrasada till become slightly golden , then leave it on a sieve to lose all the oil created from the cooking. Use that oil to fry slightly onions, garlic and red pepper ( diced) , give a splash with the white wine, bring to the right cooking. Blanch the spinach for 3 minutes cool down in cold water with ice and then sliced it very thin. Combine the sobrasada, the ‘sofrito ‘ and the spinach all together and season it with nutmeg salt and pepper, put it in a piping bag.

Prepare the Romesco:
Roast in the oven all the ingredients till they become golden with a smoky taste except for the vinegar. Blitz all the items in a mixer till they reach the right texture.

Prepare the Potatos tuille:
For the potatos tuille, boil the potatoes in water till they become very soft. Once they are cooked put them in the Thermomix with a spoon of squid ink and blits for a few minutes till smooth.
Place it on a silpat and cook it at 70*C for 3 hs. Once it is dry, deep fried it in hot oil.

Prepare the sea air:
Collect the water from the sea and let it rest for 3 days in the fridge, pass it 3 times with a very thick cloth.
Put the sea water in a bowl add a tsp of lecithin and whip it with a mini pimer to create the air you a looking for.

Clean the squid properly and fill it with the result of the piping bag, close it with 2 toothpick and cook it for 8 minutes covered with double aluminum foil to don’t let it dry.

Start to compose the plate with a spoon of Romesco on the bottom , then add the squid cutted in 3 pieces, finish with the sea air and the black potatos tuille on the top.