{"id":65174,"date":"2026-02-23T08:00:00","date_gmt":"2026-02-23T07:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=65174"},"modified":"2026-04-22T14:56:18","modified_gmt":"2026-04-22T12:56:18","slug":"oreo-de-calamar","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/ca\/receptes\/oreo-de-calamar\/","title":{"rendered":"Oreo de Calamar"},"content":{"rendered":"\n
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L’Oreo de Calamar,<\/strong> reconeixible pel seu caracter\u00edstic color negre intens, \u00e9s una tapa que ha estat present en l’escenari gastron\u00f2mic durant anys, convertint-se en una proposta cridanera tant per la seva est\u00e8tica com pel seu guiny a l’entrep\u00e0 tradicional de calamars.<\/p>\n\n\n\n

Partint d’aquesta idea ja consolidada, el xef Carlos Maestre<\/strong> la retorna i en reinterpreta l’execuci\u00f3. <\/p>\n\n\n\n

Mant\u00e9 l’ess\u00e8ncia i el sabor profund del calamar, per\u00f2 transforma l’experi\u00e8ncia en boca: substitueix l’estructura convencional per una versi\u00f3 m\u00e9s lleugera i t\u00e8cnica, incorporant una nova sensaci\u00f3 al paladar que combina cruixent, fragilitat i aireaci\u00f3 sense perdre identitat marina.<\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n

De l’entrep\u00e0 tradicional a la t\u00e8cnica de la merenga deshidratada<\/h2>\n\n

Seguint la l\u00ednia conceptual del sandvitx de gaspatxo<\/a>, el xef substitueix el pa convencional per una estructura a\u00e8ria. En aquesta versi\u00f3, el \u00abpa\u00bb s’obt\u00e9 deshidratant al forn una merenga de tinta de calamar, aconseguint una pe\u00e7a lleugera, cruixent i de color negre intens. <\/p>\n\n

La base t\u00e8cnica \u00e9s clara: treballar una estructura muntada que, despr\u00e9s de l’assecatge, mantingui volum i fragilitat controlada. Aqu\u00ed hi entra en joc Albuwhip Free Range,<\/a> la nostra alb\u00famina en pols d’origen responsable, procedent de gallines camperes. <\/p>\n\n

Albuwhip Free Range ofereix les mateixes propietats muntants que una alb\u00famina tradicional en pols: excel\u00b7lent capacitat d’aireig, estabilitat estructural i regularitat en el resultat. El seu perfil neutre permet integrar la tinta de calamar sense interfer\u00e8ncies arom\u00e0tiques, afavorint una definici\u00f3 neta del sabor mar\u00ed. <\/p>\n\n

Un allioli reinterpretat en forma d’aire<\/h3>\n\n

La segona subreceta \u00e9s un aire o merenga d’allioli,<\/strong> elaborat tamb\u00e9 a partir d’ Albuwhip Free Range<\/a> . En lloc d’una emulsi\u00f3 cl\u00e0ssica amb ou fresc, es construeix una textura airejada que mant\u00e9 el perfil gustatiu de l’allioli, per\u00f2 amb una sensaci\u00f3 molt m\u00e9s lleugera a la boca. <\/p>\n\n

La capacitat de l’alb\u00famina per muntar i estabilitzar emulsions permet transformar una salsa tradicionalment densa en una preparaci\u00f3 et\u00e8ria, estable i t\u00e8cnicament precisa.<\/p>\n\n

El farcit i la versatilitat de la proposta<\/h3>\n\n

El farcit \u00e9s flexible. En aquesta versi\u00f3, el xef incorpora calamars fregits, respectant l’ess\u00e8ncia de l’entrep\u00e0 original. El contrast entre el cruixent de la merenga deshidratada, la lleugeresa de l’aire d’allioli i la textura del calamar fregit construeix un joc de textures que sorpr\u00e8n sense perdre coher\u00e8ncia. <\/p>\n\n

L’Oreo de calamar \u00e9s un exemple de com una tapa popular pot reinterpretar-se des de la t\u00e8cnica, utilitzant eines contempor\u00e0nies com l’alb\u00famina en pols per aconseguir estructures m\u00e9s lleugeres, estables i visualment impactants. Una recepta que connecta mem\u00f2ria, creativitat i precisi\u00f3 t\u00e8cnica en un sol mos. <\/p>\n\n

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