Bocadillo de Sepia with Romesco Sauce

Ingredients

• 500g (1.1 lb) sepia (cuttlefish), cleaned and sliced 500g (1.1 lb) sepia (cuttlefish), cleaned and sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 baguette, cut into sandwich-sized portions 1 baguette, cut into sandwich-sized portions
• Romesco sauce: Romesco sauce:
• 2 roasted red peppers, peeled and seeded 2 roasted red peppers, peeled and seeded
• 1/4 cup almonds, toasted 1/4 cup almonds, toasted
• 2 cloves of garlic 2 cloves of garlic
• 1 tomato, peeled and seeded 1 tomato, peeled and seeded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (2g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, smoked paprika, salt, and pepper. Add the sliced sepia and toss to coat evenly. Let it marinate for 15 minutes.
2. 2.
   Preheat a grill or grill pan over medium-high heat. Grill the marinated sepia for 2-3 minutes per side until cooked through and slightly charred. Remove from heat and set aside.
3. 3.
   To prepare the romesco sauce, place the roasted red peppers, almonds, garlic, tomato, olive oil, red wine vinegar, smoked paprika, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
4. 4.
   Slice the baguette portions in half lengthwise. Spread a generous amount of romesco sauce on the bottom half of each baguette.
5. 5.
   Arrange the grilled sepia on top of the romesco sauce. Close the sandwiches with the top halves of the baguettes.
6. 6.
   Serve the Bocadillo de Sepia immediately and enjoy!

Treat your ingredients with care...

• Sepia — Make sure to clean the sepia thoroughly before slicing it. Remove any skin or innards and rinse it under cold water.
• Romesco sauce — If you prefer a chunkier texture, pulse the ingredients in the blender instead of blending them until smooth.

Tips & Tricks

• If you can't find sepia, you can substitute it with squid or even shrimp for a different twist.
• Toast the baguette before assembling the sandwich for added crunch.
• Add a squeeze of lemon juice over the grilled sepia for a burst of freshness.
• Customize the romesco sauce by adding a pinch of cayenne pepper or a splash of sherry vinegar for extra depth of flavor.
• Serve the Bocadillo de Sepia with a side of patatas bravas or a simple green salad for a complete meal.

Serving advice

Serve the Bocadillo de Sepia immediately while the bread is still warm and crispy. It is best enjoyed as a handheld sandwich, perfect for a quick and satisfying meal on the go.

Presentation advice

To enhance the presentation, you can garnish the Bocadillo de Sepia with a sprinkle of chopped fresh parsley or a drizzle of olive oil. Serve it on a wooden cutting board or a rustic plate to showcase the Spanish street food vibe.