A simple, fast and delicious dish. Learn step by step how to cook sepia, skip it with potatoes and parsley and finish the dish with a touch of the traditional Alioli sauce.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to sepia with potatoes and alioli: |
| 4 sepia units. Mililiters of soft olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white wine, sauteed |
Ingredients to sepia with potatoes and alioli:
1. The first step to make this sepia dish with Alioli will be, wash the potatoes and boil until they are more or less soft. Then, chop each potato in 4 or 5 pieces and sauté with a little oil and parsley until brown. Reserve.
2. apart, prepare the Alioli. To do this, place all the ingredients (except oil) in a high bowl and crushing until they are completely integrated, you can use an electric blender. Then, while beating, see the oil gradually incorporate until the Alioli is obtained. You can also do it manually with a mortar.
3. To work the sepia, first clean the mollusk. Eliminate the skin and mouth and then cut the sepia into tacos of about two centimeters.
4. Finally, in a very hot pan, with a few drops of oil, jump the sepia until it brown everywhere. Add some parsley and season with salt and pepper.
5. serve your sepia dish with potatoes and alioli, mixing sepia with the potatoes and decorating the dish with the Alioli room.
