{"id":65169,"date":"2026-02-23T08:00:00","date_gmt":"2026-02-23T07:00:00","guid":{"rendered":"https:\/\/www.sosa.cat\/?post_type=receta&p=65169"},"modified":"2026-03-10T16:12:15","modified_gmt":"2026-03-10T15:12:15","slug":"squid-oreo","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/squid-oreo\/","title":{"rendered":"Squid Oreo"},"content":{"rendered":"\n
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The Squid Oreo,<\/strong> instantly recognizable for its striking jet black color, is a tapa that has held its place on the gastronomic stage for years, captivating diners with both its bold visual identity and its playful nod to the classic calamari sandwich.<\/p>\n\n\n\n

Building on this well-established idea, chef Carlos Maestre <\/strong>revisits and reinterprets its execution. <\/p>\n\n\n\n

He preserves the deep, unmistakable flavour of squid while transforming the eating experience itself. The traditional structure gives way to a lighter, more technical approach, introducing a new sensation on the palate that balances crispness, delicacy, and aeration without losing its maritime soul.<\/p>\n<\/div>\n\n\n\n

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

From traditional sandwich to dehydrated meringue technique<\/h2>\n\n

Following the conceptual line of the gazpacho sandwich,<\/a> the chef replaces conventional bread with an airy structure. In this version, the \u201cbun\u201d is made by dehydrating a squid ink meringue in the oven, resulting in a light, crisp piece with an intense black color. <\/p>\n\n

The technical foundation is clear: creating a whipped structure that maintains volume and controlled fragility after drying. This is where Albuwhip Free Range<\/a> plays a key role, our responsibly sourced powdered egg albumen from free-range hens. <\/p>\n\n

Albuwhip Free Range offers the same whipping properties as traditional powdered albumen: excellent aeration capacity, structural stability and consistent results. Its neutral flavor profile allows the squid ink to integrate seamlessly, ensuring clean and precise marine notes. <\/p>\n\n

A reinterpreted aioli in airy form<\/h3>\n\n

The second sub-recipe is an aioli air or meringue<\/strong>, also made using Albuwhip Free Range<\/a>. Instead of a classic emulsion with fresh egg, the aioli is transformed into an airy preparation that retains its characteristic flavor while offering a much lighter mouthfeel. <\/p>\n\n

The albumen\u2019s ability to whip and stabilize emulsions makes it possible to turn a traditionally dense sauce into an ethereal, stable and technically precise component.<\/p>\n\n

Filling and versatility of the concept<\/h3>\n\n

The filling remains flexible. In this version, the chef includes fried squid, staying true to the essence of the original sandwich. The contrast between the crisp dehydrated meringue, the lightness of the aioli air and the texture of the fried squid creates a dynamic interplay of textures that surprises without losing coherence. <\/p>\n\n

The Squid Oreo is a clear example of how a popular tapa can be reinterpreted through technique, using contemporary tools such as powdered albumen to achieve lighter, more stable and visually striking structures. A recipe that connects memory, creativity and technical precision in a single bite. <\/p>\n\n

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