A subgroup of mollusks are cephalopods that are characterized by having a series of legs (tentacles) that start from the head, they generally have an internal shell, they have a flexion movement system, propulsion that makes them advance in line straight guided by the lateral fins and all have a sac of ink that they release as a defense against predators. They are 100% edible mollusks, since almost all parts of their body and culinary mind are highly sought after.
Squid
Squid is a mollusk that comes in different sizes and that at our stop you can find in different extraction methods, portera, beach and deep-sea squid, both from national extraction and from Atlantic and Mediterranean waters. It is a gregarious animal that lives in large colonies and can be found at different depths and in different areas depending on the time of day and the depth of the sea. It has inside a transparent shell called a feather, which is not edible and like all cephalopods a bag with ink, highly appreciated in gastronomy. Due to its flavor and tenderness, squid should not be confused with similar species of lower quality and cheaper such as European flying squid.
In the dietary part, squid is a mollusk of great protein value with a large contribution of vitamin A and group B vitamins and an important presence of phosphorus, calcium, selenium, and potassium.
Squid is a classic of our country's gastronomy, especially the popular Roman-style squid, stuffed squid (from its own legs) and stewed and as a complement to many fish stews, basic in seafood paella and in multiple preparations.
Chipirón or little squid
Chipirón, despite the belief that it is another type of mollusk, is nothing more than squid in a less mature state, making it smaller in size, very popular on the southern coasts of our country, especially in Andalusia where it is found. It has become a traditional tapas dish. It is a gregarious animal that lives in large colonies and can be found at different depths and in different areas depending on the time of day and the depth of the sea. It has a transparent shell inside. called pluma, at our stop we properly clean the cuttlefish or squid, so that you can cook them in the way you have planned with more comfort.
In the dietary part, the squid is a mollusk of great protein value with a great contribution of vitamin A and group B vitamins and an important presence of phosphorus, calcium, selenium, and potassium.
Culinarily, a classic are the floured and fried Andalusian-style squid that cannot be missing in any tapas bar in the country. They can be stewed in their ink and in different preparations of fish dishes and fish stews. The name chipirón, although curiously it is a mollusk widely consumed in Andalusia, comes from the Basque Country where small squid began to be named that way.
Octopus
The octopus is a large cephalopod mollusk in which the males are usually larger than the females because they have 10 tentacles with suction cups and have a muscular and elongated body. They come with different corporations that can change their appearance, blending in with the octopus. the environment, when the octopus is in open water it has to be swimming continuously since it does not have flotation so it would sink. In its mouth it has two jaws in the shape of a parrot's beak and inside an internal shell in the shape of a parrot. transparent pen, as well as an ink bag with which it defends itself from its predators. The octopus commonly lives in rocky and sandy bottoms and can be found up to 200 m deep. It is a rather nocturnal animal that during the day usually hides in holes and cracks that it covers with shells and sand.
Octopus is a high source of protein, folic acid, potassium, iodine and zinc.
Culinarily, octopus, unlike its fellow genus, has a more fibrous texture, which can make its meat harder when cooking. One of the tricks to avoid this circumstance is to freeze it fresh and when it is going to be used, defrost it for 12 hours in the refrigerator. A kitchen classic to boil it is what is popularly called “scaring the octopus”, which is to immerse it three consecutive times in boiling water without salt, to prevent its skin from coming off and then boil it for between 25 and 30 minutes depending on the size. From there it can be consumed directly with the classic dressing and accompaniment to pulp “a feira” galician Style, or in various stews and sauces, with potatoes or as an accompaniment to other fish.
Cuttlefish
It is a cephalopod mollusk with 10 tentacles that, like other cephalopods, uses two of them to catch its prey. The females are smaller and have a shell that has adapted under the dorsal surface of the body with a classic elliptical shape and that for years has been used for pecking in caged birds, the cuttlefish lives in shallow waters preferring areas with algae and sea grasses, it is a mollusk that has a certain preference for the branches of the trees that generally flow from rivers in winter, some sailors fish for them by placing olive or laurel twigs inside the masses that they use to capture them. At our stop you can find clean cuttlefish or wild cuttlefish that we will prepare for you based on the uses and needs that you require.
Protein-wise, it is a high-level food that also has a large dose of selenium, calcium, especially iodine. In addition to a wide range of vitamins including A, B and E.
Another classic of tapas in our country is grilled cuttlefish with crushed garlic and parsley, the well-known Andalusian fried “choco”, which are diced and pieces of the legs floured and fried. Another classic in the kitchen is the cuttlefish stew with potatoes, also essential in seafood paellas and as a complement to fish stews and other types of sauced preparations.
