Squid stuffed with sobrassada is a traditional dish from Ibiza, not a modern creation. It emerged naturally, as squid and slaughtering seasons coincide. Josep Lluís Joan, an agri-food expert, explains this along with other traditional dishes like arròs a la bruta. He also differentiates between squids caught by potera (hook), which are smoother and shinier, and those caught by trawl (net).
Carmen Tur, a fishmonger, emphasizes the importance of proper squid preparation and notes a decline in the popularity of traditional recipes and lesser-known fish among younger generations. She appreciates both potera and trawl-caught squids for their unique qualities.
For the full article, please visit Diario de Ibiza website here.