{"id":38521,"date":"2025-06-03T14:13:29","date_gmt":"2025-06-03T14:13:29","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-sipia-solsida\/"},"modified":"2025-07-05T10:24:26","modified_gmt":"2025-07-05T10:24:26","slug":"receta-sepia-guisada","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/receta-sepia-guisada\/","title":{"rendered":"receta sepia guisada"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">Sepia guisada<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-principal-768x7502-1.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-gran-1920x7004-1.jpg\"><\/div><div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><\/p><br \/>\n<p data-start=\"103\" data-end=\"351\">De la misma forma que la sepia, tambi\u00e9n existe el <strong>pulpo roquero ahogado o hervido<\/strong>. La t\u00e9cnica de cocci\u00f3n de estos productos es la misma y parte de la idea de que el propio agua que sueltan tanto la sepia como el pulpo roquero sirve para su cocci\u00f3n.<\/p><br \/>\n<p data-start=\"353\" data-end=\"484\">Esta receta forma parte del <a href=\"\/es\/llibre-blanc-del-turisme-gastronomic\/\"><strong>Libro Blanco del Turismo Gastron\u00f3mico en Tortosa<\/strong><\/a> y ha sido facilitada por <strong>Llu\u00eds Duran<\/strong> del <a href=\"\/es\/restaurante\/bar-esther\/\"><strong>Bar Esther<\/strong><\/a>. Ha sido elaborada en la <strong>Escuela de Hosteler\u00eda del Instituto Dertosa de Tortosa<\/strong> por la cocinera <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">INGREDIENTS<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">1 sepia limpia<\/p><br \/>\n<p>1 cabeza de ajos<\/p><br \/>\n<p>1 cebolla<\/p><br \/>\n<p>1 tomate<\/p><br \/>\n<p>Perejil<\/p><br \/>\n<p>Piment\u00f3n rojo y negro<\/p><br \/>\n<p>1 copa de mistela<\/p><br \/>\n<p>Un pu\u00f1adito de pi\u00f1ones<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol8.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol9.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">PREPARACI\u00d3N<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/m3u4eMaX5qA\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\"><\/p><br \/>\n<p data-start=\"78\" data-end=\"137\">V\u00eddeo con la <strong>receta tradicional tortosina de sepia hervida<\/strong>.Grabado en la <strong>Escuela de Hosteler\u00eda del Instituto Dertosa de Tortosa<\/strong>, a cargo de la cocinera <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><\/div><script>(function($) {\n                $(window).load(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    $('.vc-incubalia-text-video iframe').attr('width', '100%');let yt_height = $('.vc-incubalia-text-video iframe').width() * 9 \/ 16;\n                        $('.vc-incubalia-text-video iframe').attr('height', yt_height);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div><div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">PASO A PASO<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/1-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">1<\/h4>Cortamos todos los ingredientes excepto los ajos, que los dejamos enteros. La cebolla y el tomate en brunoise, es decir, en dados muy peque\u00f1os y del mismo tama\u00f1o por todos los lados, y la sepia en dados de no m\u00e1s de dos cent\u00edmetros.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/2-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">2<\/h4>En el siguiente orden ponemos el aceite en la cazuela, la mistela, cuatro o cinco ajos enteros, el piment\u00f3n, la cebolla, el tomate y la sepia<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/3-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">3<\/h4>Encendemos el fuego y tapamos<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/4-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">4<\/h4>Dejamos cocer a fuego lento.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/5-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">5<\/h4>Vamos controlando que no se pegue al fondo de la cazuela; el mismo agua que suelta la sepia permite que se vaya cocinando<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/7-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">6<\/h4>Lo dejamos as\u00ed durante unos cincuenta minutos.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/8-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">7<\/h4>na vez est\u00e9 cocida, a\u00f1adimos sal al gusto y servimos<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol12.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol13.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosa.cat\/es\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/09\/logo-ajuntament-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a 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