{"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":"2026-05-02T17:04:36","modified_gmt":"2026-05-02T15:04:36","slug":"les-moles-sepia-en-salsa","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/les-moles-sepia-en-salsa\/","title":{"rendered":"Les Moles &#8211; S\u00e9pia en salsa"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">S\u00edpia 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\">Al <strong>restaurant Les Moles el cuiner Pau Castells<\/strong> sorpr\u00e8n amb la selecci\u00f3 de tres receptes amb identitats molt diferents. Des de la senzillesa de les sopes de fr\u00edgola gaireb\u00e9 creada per enganyar l\u2019estomac al plat consistent que representen uns fideus en costella i la singularitat t\u00e8cnica de la s\u00edpia solsida. Les tres receptes representen contextos diferents del fet gastron\u00f2mic tortos\u00ed des de la cuina de pag\u00e8s amb les sopes de fr\u00edgola a la cuina de mercat amb la s\u00edpia solsida.<\/p><br \/>\n<p>El cuiner reinterpreta receptes, algunes que mai veur\u00edem a un restaurant com les sopes de fr\u00edgola, fent-les delicades i de l\u2019alta cuina i altres com els fideus en costella que es converteixen en un fal\u00e7 rissoto, per\u00f2 mantenint i ressaltant la identitat de cada un dels productes que treballa.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECEPTA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5-768x350.png\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5-1920x550.png\"><div id=\"aa1e59d109\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IXdqAy7xMto\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#aa1e59d109').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>[\/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 idea de la reinterpretaci\u00f3 que fa Pau Castells \u00e9s, partint d\u2019una salsa de s\u00edpia similar a la que s\u2019utilitza en un guisat tradicional, combinar diferents elements que habitualment es trobarien en un guisat, per\u00f2 incorporant-los al final del proc\u00e9s en lloc de cuinar-los tots junts des de l\u2019inici.<\/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 s\u2019elabora pr\u00e8viament amb una cocci\u00f3 llarga de s\u00edpia al buit i a baixa temperatura, fins a obtenir un suc concentrat i intens. Aquest tipus de cocci\u00f3 recorda el guisat tradicional, en qu\u00e8 la s\u00e8pia necessita temps per estovar-se i desenvolupar tot el seu sabor. Paral\u00b7lelament s\u2019elabora una salsa de verdures amb tom\u00e0quet que se li afegeix el suc de la cocci\u00f3 de la s\u00edpia. Aquesta salsa s\u2019espessa amb gel-crem que li dona una textura de salsa lleugera.<\/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 aquesta reinterpretaci\u00f3, el calamarset \u00e9s el protagonista per\u00f2 es cuina nom\u00e9s uns segons dins de la mateixa salsa que s\u2019ha fet a part. L\u2019objectiu \u00e9s que nom\u00e9s agafi temperatura i consist\u00e8ncia, sense perdre tendresa, per aix\u00f2 el cos del calamarset s\u2019introdueix a la salsa bullent durant uns instants, el temps just perqu\u00e8 prengui consist\u00e8ncia. Immediatament es retira per evitar una cocci\u00f3 excessiva i es reserva per al muntatge del plat.<\/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\">Les potes dels calamarsets es preparen a part, arrebossant-les amb farina de cigr\u00f3 i fregint-les fins que queden ben cruixents. El fregit es mant\u00e9 fins que deixen de fer bombolles, assegurant que perdin la humitat i adquireixin una textura seca i lleugera, gaireb\u00e9 com un cruixent. Aquest element aporta contrast respecte a la suavitat del cos del calamarset i 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\">Per emplatar, es col\u00b7loca primer la salsa de s\u00e8pia com a base. A continuaci\u00f3 s\u2019hi disposa el calamarset cuit, i al damunt s\u2019hi afegeixen les potes fregides. S\u2019hi incorporen tamb\u00e9 unes cebetes petites, pr\u00e8viament netes i escaldades i s\u2019hi afegeixen petits punts d\u2019un pur\u00e9 de verdures en escabetx.<\/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\">Per completar el conjunt, s\u2019hi afegeixen uns petits trossos de tempura fregida i uns xips d\u2019all. Finalment, s\u2019acaba el plat amb un raig d\u2019oli d\u2019oliva, que aporta brillantor, aroma i equilibri, deixant el conjunt llest per 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 v27.6 - 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