Recipes by Cullera de Boix

Squids with «masked» potato

Difficulty level: easy

Diners: 1

Preparation time: 40'


  • 6 medium squids
  • 1 tablespoon of garlic and parsley oil


For the «masked» potato:

  • 1 potato
  • 1 slice of bacon diced and previously prepared as a confit in oil for six hours
  • 50 g of skinless sausage
  • Extra virgin olive oil
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For the «masked» potato: boil the whole and unpeeled potato. Remove from heat, let cool and peel.
In a frying pan, heat the crumbled sausage and bacon dices with a little olive oil and add the potato.
Chop the potato and mix with the bacon and sausage.
Grill the squids.
Place the «masked» potato on the plate as a base, add the squids on top and cover with the garlic and parsley oil.

Worldly seafood

The Cullera de Boix chef, Xavier Matarrodona, suggests an original sea and mountain dish.

One of the most deeply rooted culinary traditions in Catalonia is that of sea and mountain dishes. Strangers may not fully understand it, but the combination of fish and meat, in all its varieties, is a real pleasure for the palate. The chef at the Cullera de Boix restaurants suggests some squids with «masked» potatoes, a way to enjoy the tenderness of molluscs and the flavour of sausage and bacon. And everything well tied-up with potatoes and garlic and parsley oil.

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