The grilled sepionet is a typical cover of the Valencian Community, and since not Castellón; It is a small sepia that is not lacking in the bars of the Grao or in the city, that is the main difference between sepia and sepionet, the size.This recipe that I share with recipesgratis is the simplest and is how the sepionets are usually served here grilled and accompanied by a minced garlic, parsley and oil, or simply grilled with a little all i oli.
| 🚻 4 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make grilled sepionet: |
| 300 grams of small sepias or sepionet aceite de oliva virgen fat salt or in scales 2 cloves of garlic perejil fresh |
| ADDITIONAL CHARACTERISTICS: Average cost, iron, |
Ingredients to make grilled sepionet:
1. The first thing to do to prepare the grilled sepionets is to clean the sepionets well: you have to remove the boat from inside, then the skin that has outside and then everything inside, although you can also leave some ink and the liver. You can also ask in the fish market to clean them what I have done …
2. When you have the sepionet clean, put a iron in the fire until it is very hot and start coming out. Add by the iron a handful of fat salt and a splash of olive oil. Put the sepionet face up until golden, and then turn it over to brown on the other side.
3. While you have the sepionet on the plate prepares the picaeta: itch two garlic cloves in a mortar, add the chopped parsley and a dagger of salt, it louds all well with the mortars mace. Add a good splash of olive oil and mix well.
4. serves the grilled sepionets recently made and accompanied by the Picaeta or a good homemade. I hope you like it. And if so, I encourage you to visit my blog target = _BLANK REL = NOFOLWMANDARINES AND HONEY AND SEE ALL THE RECIPES THERE ARE ALSO OR VISIT THIS SIMILAR RECIPE OF SEPIETS GRILD.
Trick: It is very important that the sepionet is hot, just made.
