{"id":1460,"date":"2026-05-07T01:13:44","date_gmt":"2026-05-07T01:13:44","guid":{"rendered":"https:\/\/pidemesa.es\/blog\/?p=1460"},"modified":"2026-05-07T01:13:44","modified_gmt":"2026-05-07T01:13:44","slug":"sepia-frita","status":"publish","type":"post","link":"https:\/\/pidemesa.es\/blog\/sepia-frita\/","title":{"rendered":"Sepia Frita"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">En Espa\u00f1a los mariscos se consumen casi todos los d\u00edas. En\nesta receta se utiliza la sepia, que se encuentra m\u00e1s com\u00fanmente en el\nMediterr\u00e1neo y el Mar B\u00e1ltico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La sepia es muy similar al calamar, excepto que tiene un\npoco m\u00e1s de sabor. Esta tapa de marisco de sepia a la plancha, se encuentra en\ncasi todos los bares y restaurantes de Espa\u00f1a.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Es el comienzo perfecto para cualquier comida, o se puede\nponer en un gran bocadillo a media tarde mientras se toma una cerveza fr\u00eda. Si\nno puede encontrar sepia en su \u00e1rea, el calamar es el mejor sustituto. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tiempo de preparaci\u00f3n 10 min<\/strong> (aproximadamente)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tiempo de cocci\u00f3n 5\nmin<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tiempo total 15 min<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredientes necesarios para la sepia frita<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">(1) Sepia entera limpia<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(3) Cucharadas de Aceite de Oliva Virgen Extra Espa\u00f1ol<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(1) Ajo de clavo picado<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(1\/2) Lim\u00f3n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Perejil fresco<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sal marina<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/pidemesa.es\/blog\/wp-content\/uploads\/vipRecetas\/2020\/01\/sepiafrita2.png\" alt=\"\" data-id=\"1464\" data-full-url=\"https:\/\/pidemesa.es\/blog\/wp-content\/uploads\/vipRecetas\/2020\/01\/sepiafrita2.png\" data-link=\"https:\/\/viprecetas.com\/?attachment_id=1464\" class=\"wp-image-1464\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo hacer la sepia frita?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Usando un mortero y un mortero, agregue 1 diente de ajo\npicado y p\u00f3ngalo en una pasta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00f1adir una generosa pizca de perejil fresco y un poco de sal\nmarina al ajo y machacarlo todo junto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez bien mezclado, a\u00f1adir 2 cucharadas de aceite de\noliva virgen extra espa\u00f1ol y mezclarlo con el ajo y el perejil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cortar la sepia en cuadrados de 1\/4 de pulgada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coger una sart\u00e9n, calentar a fuego medio-alto y a\u00f1adir 1\ncucharada de aceite de oliva virgen extra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez que el aceite se calienta, se a\u00f1ade la sepia a la sart\u00e9n\ny se revuelve<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de unos 2 minutos, a\u00f1adir la salsa de ajo y perejil\na la sart\u00e9n y mezclar con la sepia.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/pidemesa.es\/blog\/wp-content\/uploads\/vipRecetas\/2020\/01\/sepiafrita3.png\" alt=\"\" data-id=\"1465\" data-full-url=\"https:\/\/pidemesa.es\/blog\/wp-content\/uploads\/vipRecetas\/2020\/01\/sepiafrita3.png\" data-link=\"https:\/\/viprecetas.com\/?attachment_id=1465\" class=\"wp-image-1465\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de cocinar la sepia durante unos 4 minutos, apague\nel fuego y transfiera la sepia a un plato.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Espolvorear ligeramente con un poco de sal marina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Exprimir un poco de lim\u00f3n fresco encima<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Adorne con un poco de perejil reci\u00e9n picado<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a1Que aproveche!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Espa\u00f1a los mariscos se consumen casi todos los d\u00edas. En esta receta se utiliza la sepia, que se encuentra m\u00e1s com\u00fanmente en el Mediterr\u00e1neo y el Mar B\u00e1ltico. La sepia es muy similar al calamar, excepto que tiene un [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":1463,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2652],"tags":[],"class_list":["post-1460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vip-recetas"],"acf":[],"_links":{"self":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/1460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/comments?post=1460"}],"version-history":[{"count":1,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/1460\/revisions"}],"predecessor-version":[{"id":36387,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/1460\/revisions\/36387"}],"wp:attachment":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media?parent=1460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/categories?post=1460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/tags?post=1460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}