Lava Landscape


Oven baked Nero de Sepia lava landscape : (bread, rice crackers, seafood, fish broth, Nero di Seppia, pepper-garlic sauce)

Mojo Rojo salsa:

(Mojo Picón Salsa - Canarian Hot Pepper Garlic Sauce)


1 dried chilli pepper

1 pepper, red

1 clove of garlic

1 small cup of olive oil

3 tablespoons white wine vinegar

1/2 tsp cumin

1/2 tsp paprika powder



Remove the seeds from the chilli pepper and cut into rings. Peel the garlic and cut the cloves roughly. Cut the pepper into cubes.

Put the chilli, paprika, garlic clove, salt, cumin, paprika powder and white wine vinegar in a bowl and crush in a mortar until a homogeneous mass is obtained. Then, under constant crushing, let the olive oil flow in until the sauce reaches a creamy consistency. Keep salsa for later.

Nero di Seppia fish broth from fish leftovers (can also be made with fish fillets)


Fish leftovers (can also be made with fish fillets) and pieces of a seafood mix (e.g. calamari, cuttlefish).

1-2 tablespoons Nero Di Seppia (Squid Paste)

2 cloves of garlic

1 onion

2-3 bay leaves




Cut fish remains (bones, with head, skin, fins) and pieces of a seafood mix (e.g. calamari, squid) into small pieces.

Cook the bones with head, skin and fins in lightly salted water together with garlic, onion, bay leaves for 20 minutes and season with salt and pepper.

Add 1-2 tablespoons of Nero di Seppia (squid paste) and cook for another 10 minutes.

Then pass the fish stock through a sieve.

Lava landscape made of old bread:


1 bowl Nero di Seppia fish broth (see recipe above)

3 pieces of baguette (can be old baguette or other white bread: ciabatta, rolls etc.)


Preheat oven to 120 degrees Celsius.

Form any shape:

In a bowl, dip baguette pieces in fish broth / Nero di Seppia. Form different shapes with the paste. Bake in the open at 120 degrees until the moulds are a little crispy on the outside but still a little soft on the inside.

"Lavastones". Bread croquettes with mojo salsa:

Some shapes may be deformed at this stage. Here, two hollow halved spheres can be formed, so that the two closed halves can be formed into one hollow sphere. Fill one half with the mojo salsa, then cover with the other half and close by hand (as they are still a little moist).

Bake until the bread and croquettes are crispy on the outside.


Ultra-thin rice cracker


1 bowl Nero di Seppia fish stock (see recipe above)

1 cup boiled rice


Preheat oven to 120 degrees Celsius.

Put the boiled rice in a bowl. Add Nero di Seppia fish stock and mix.

Line a baking tray with baking paper.

Moisten your hands and form a rice ball the size of a golf ball with a tablespoon.

Place the rice balls on the baking tray. Cover with another layer of baking paper and press the ball together evenly. Use hands or rolling pin until a very thin layer of rice is formed (approx. 2mm). With 1 cup of rice you can prepare several rice balls.

Bake at 180 degrees for about 30 minutes or until crispy.

Let the rice crackers cool down and break them into different pieces before serving.

Seafood, nori, flowers


1 teaspoon mini shrimps or seafood mix (e.g. calamari, squid) cut into small pieces.

1 teaspoon nori

1 tsp green flowers


Cut the nori into thin strips.

Toast mini shrimps and / or pieces of a seafood mix (e.g. calamari, cuttlefish) in a pan or in the oven.

Cut the green flowers into small pieces.

Keep everything aside for serving.