{"id":42159,"date":"2026-04-27T17:06:52","date_gmt":"2026-04-27T15:06:52","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/les-moles-sipia-solsida\/"},"modified":"2026-06-13T16:31:16","modified_gmt":"2026-06-13T14:31:16","slug":"les-moles-sepia-solsida","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/les-moles-sepia-solsida\/","title":{"rendered":"Les Moles &#8211; S\u00e9pia solsida"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">S\u00e9pia solsida<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-6.png\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5.png\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><strong>En el restaurante Les Moles, el cocinero Pau Castells<\/strong> sorprende con la selecci\u00f3n de tres recetas de identidades muy diferentes. Desde la sencillez de las sopas de tomillo, concebidas casi para enga\u00f1ar al est\u00f3mago, hasta la contundencia de unos fideos con costilla, pasando por la singularidad t\u00e9cnica de la sepia solsida. Las tres recetas representan distintos contextos del hecho gastron\u00f3mico tortosino, desde la cocina campesina de las sopas de tomillo hasta la cocina de mercado representada por la sepia solsida.<\/p><br \/>\n<p>El cocinero reinterpreta recetas que, en algunos casos, dif\u00edcilmente encontrar\u00edamos en un restaurante, como las sopas de tomillo, transform\u00e1ndolas en elaboraciones delicadas y propias de la alta cocina; y otras, como los fideos con costilla, que se convierten en un falso risotto. Todo ello manteniendo y resaltando la identidad de cada uno de los productos con los que trabaja.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECETA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5-768x350.png\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5-1920x550.png\"><div id=\"de9eba6222\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IXdqAy7xMto\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#de9eba6222').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">ELABORACI\u00d3N<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<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\/2026\/05\/5H9A6167--900x600.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">La reinterpretaci\u00f3n propuesta por Pau Castells parte de una salsa de sepia similar a la que se utilizar\u00eda en un guiso tradicional. La idea consiste en combinar diferentes elementos que habitualmente formar\u00edan parte de un mismo guiso, pero incorpor\u00e1ndolos al final del proceso en lugar de cocinarlos conjuntamente desde el inicio.<\/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\/2026\/05\/5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">La salsa se elabora previamente mediante una larga cocci\u00f3n de la sepia al vac\u00edo y a baja temperatura, hasta obtener un jugo concentrado e intenso. Este tipo de cocci\u00f3n recuerda al guiso tradicional, en el que la sepia necesita tiempo para ablandarse y desarrollar todo su sabor. Paralelamente, se prepara una salsa de verduras con tomate, a la que se incorpora el jugo resultante de la cocci\u00f3n de la sepia. Esta salsa se espesa con Gelcrem, que le aporta una textura ligera y untuosa, propia de una salsa refinada.<\/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\/2026\/05\/4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">En esta reinterpretaci\u00f3n, el calamarcito es el protagonista, pero se cocina \u00fanicamente durante unos segundos en la misma salsa elaborada previamente. El objetivo es que alcance temperatura y consistencia sin perder su ternura. Para ello, el cuerpo del calamarcito se introduce en la salsa hirviendo durante unos instantes, el tiempo justo para que adquiera consistencia. Inmediatamente despu\u00e9s se retira para evitar una cocci\u00f3n excesiva y se reserva para el montaje final del plato.<\/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\/2026\/05\/3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Las patas de los calamarcitos se preparan por separado, reboz\u00e1ndolas con harina de garbanzo y fri\u00e9ndolas hasta que queden bien crujientes. La fritura se prolonga hasta que dejan de desprender burbujas, asegurando as\u00ed que pierdan la humedad y adquieran una textura seca y ligera, casi como un crujiente. Este elemento aporta contraste respecto a la suavidad del cuerpo del calamarcito y de la salsa.<\/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\/2026\/05\/2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Para el emplatado, se dispone primero la salsa de sepia como base. A continuaci\u00f3n, se coloca el calamarcito cocinado y, sobre \u00e9l, se a\u00f1aden las patas fritas. Tambi\u00e9n se incorporan unas cebollitas previamente limpias y escaldadas, junto con peque\u00f1os puntos de un pur\u00e9 de verduras en escabeche, que aportan matices \u00e1cidos y complejidad al conjunto.<\/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\/2026\/05\/1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Para completar el conjunto, se a\u00f1aden peque\u00f1os trozos de tempura frita y unos chips de ajo, que aportan textura y matices tostados. Finalmente, el plato se termina con un chorro de aceite de oliva, que aporta brillo, aroma y equilibrio, dejando el conjunto listo para servir.<\/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\/2026\/04\/1-33.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-37.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:\/\/www2.tortosa.cat\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div><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\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2024\/11\/01-Logo-web.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42159","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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