{"id":42158,"date":"2026-04-27T17:06:52","date_gmt":"2026-04-27T15:06:52","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/les-moles-sipia-solsida\/"},"modified":"2026-06-13T13:27:18","modified_gmt":"2026-06-13T11:27:18","slug":"les-moles-sipia-solsida","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/fr\/les-moles-sipia-solsida\/","title":{"rendered":"Les Moles &#8211; S\u00edpia solsida"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">SEICHE MIJOT\u00c9E<\/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\"><\/p><br \/>\n<p data-start=\"0\" data-end=\"619\">Au restaurant <strong data-start=\"14\" data-end=\"27\">Les Moles<\/strong>, le chef <strong data-start=\"37\" data-end=\"53\">Pau Castells<\/strong> surprend par une s\u00e9lection de trois recettes aux identit\u00e9s tr\u00e8s diff\u00e9rentes. De la simplicit\u00e9 des sopes de fr\u00edgola (soupes au thym), presque con\u00e7ues pour tromper la faim, au plat plus consistant que repr\u00e9sentent les fideus en costella (p\u00e2tes aux c\u00f4tes de porc), en passant par la singularit\u00e9 technique de la s\u00edpia solsida (seiche mijot\u00e9e), ces trois cr\u00e9ations illustrent diff\u00e9rentes facettes du patrimoine gastronomique tortosin. Elles \u00e9voquent aussi bien la cuisine paysanne, \u00e0 travers les soupes au thym, que la cuisine de march\u00e9, repr\u00e9sent\u00e9e par la seiche.<\/p><br \/>\n<p data-start=\"621\" data-end=\"982\" data-is-last-node=\"\" data-is-only-node=\"\">Le chef r\u00e9interpr\u00e8te des recettes dont certaines, comme les sopes de fr\u00edgola, sont rarement propos\u00e9es dans un restaurant. Il les transforme en pr\u00e9parations d\u00e9licates dignes de la haute cuisine. D\u2019autres, comme les fideus en costella, deviennent un faux risotto, tout en conservant et en mettant en valeur l\u2019identit\u00e9 propre de chacun des produits travaill\u00e9s.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">RECETTE VID\u00c9O<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5-768x350.png\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5-1920x550.png\"><div id=\"e636423285\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IXdqAy7xMto\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#e636423285').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\"><h3 class=\"vc-incubalia-text-image__title\">PR\u00c9PARATION<\/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\/2026\/05\/5H9A6167--900x600.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">L\u2019id\u00e9e de la r\u00e9interpr\u00e9tation propos\u00e9e par Pau Castells consiste \u00e0 partir d\u2019une sauce de seiche semblable \u00e0 celle utilis\u00e9e dans un rago\u00fbt traditionnel et \u00e0 combiner diff\u00e9rents \u00e9l\u00e9ments que l\u2019on retrouverait habituellement dans ce type de pr\u00e9paration, mais en les incorporant \u00e0 la fin du processus plut\u00f4t qu\u2019en les cuisant ensemble d\u00e8s le d\u00e9part.<\/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 sauce est \u00e9labor\u00e9e au pr\u00e9alable \u00e0 partir d\u2019une longue cuisson de la seiche sous vide et \u00e0 basse temp\u00e9rature, jusqu\u2019\u00e0 l\u2019obtention d\u2019un jus concentr\u00e9 et intense. Ce type de cuisson rappelle le rago\u00fbt traditionnel, dans lequel la seiche n\u00e9cessite du temps pour s\u2019attendrir et d\u00e9velopper pleinement ses saveurs. Parall\u00e8lement, une sauce de l\u00e9gumes \u00e0 base de tomate est pr\u00e9par\u00e9e, puis enrichie avec le jus de cuisson de la seiche. Cette sauce est \u00e9paissie \u00e0 l\u2019aide de Gelcrem, ce qui lui conf\u00e8re une texture l\u00e9g\u00e8re et onctueuse.<\/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\">Dans cette r\u00e9interpr\u00e9tation, le petit calmar est l\u2019\u00e9l\u00e9ment central du plat, mais il n\u2019est cuit que quelques secondes dans la sauce pr\u00e9par\u00e9e s\u00e9par\u00e9ment. L\u2019objectif est simplement de lui apporter la bonne temp\u00e9rature et une l\u00e9g\u00e8re fermet\u00e9, sans qu\u2019il perde sa tendret\u00e9. Pour cela, le corps du calmar est plong\u00e9 quelques instants dans la sauce bouillante, juste le temps n\u00e9cessaire pour qu\u2019il prenne de la consistance. Il est ensuite imm\u00e9diatement retir\u00e9 afin d\u2019\u00e9viter toute surcuisson, puis r\u00e9serv\u00e9 jusqu\u2019au moment du dressage.<\/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 tentacules des petits calmars sont pr\u00e9par\u00e9s s\u00e9par\u00e9ment. Elles sont enrob\u00e9es de farine de pois chiche puis frites jusqu\u2019\u00e0 devenir bien croustillantes. La friture est poursuivie jusqu\u2019\u00e0 ce qu\u2019elles cessent de produire des bulles, ce qui garantit l\u2019\u00e9limination de l\u2019humidit\u00e9 et leur conf\u00e8re une texture s\u00e8che et l\u00e9g\u00e8re, presque comparable \u00e0 celle d\u2019un croustillant. Cet \u00e9l\u00e9ment apporte un contraste int\u00e9ressant avec la tendret\u00e9 du corps du calmar et l\u2019onctuosit\u00e9 de la sauce.<\/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\">Pour le dressage, la sauce de seiche est d\u2019abord d\u00e9pos\u00e9e au fond de l\u2019assiette. Le petit calmar cuit est ensuite dispos\u00e9 par-dessus, puis surmont\u00e9 de ses tentacules frites. Quelques petits oignons, pr\u00e9alablement nettoy\u00e9s et blanchis, sont \u00e9galement ajout\u00e9s, ainsi que de petites touches d\u2019une pur\u00e9e de l\u00e9gumes marin\u00e9s au vinaigre.<\/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\">Pour compl\u00e9ter l\u2019ensemble, quelques morceaux de tempura frite ainsi que des chips d\u2019ail sont ajout\u00e9s. Enfin, le plat est termin\u00e9 par un filet d\u2019huile d\u2019olive, qui apporte brillance, parfum et \u00e9quilibre, laissant l\u2019ensemble pr\u00eat \u00e0 \u00eatre servi.<\/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-42158","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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