In the bustling heart of Barcelona, Bar Cañete celebrates produce and fire cooking with a seafaring soul. This dish of Santa Pau bean stew with baby squid is a tribute to the land: sea and earth merge in a play of silky textures and deep flavours. Perfect for sharing at the table, glass in hand and unhurried conversation, this bite combines the delicacy of fresh baby squid with the creaminess of the Catalan legume, all wrapped in the intense gloss of a perfectly glazed demi-glace.
Ingredients
Sauté base
- 80 g of fresh baby squid
- 30 g of softened onion
- 125 g of cooked Santa Pau beans
- 2–3 tablespoons of demi-glace sauce
- 10 g of extra virgin olive oil (EVOO)
- Salt to taste
Finishing and presentation
- EVOO (to taste)
- Freshly ground black pepper
- Chopped chives
Method
1. Sautéing the baby squid
Heat a wide pan over medium-high heat with the olive oil. Once hot, add the fresh baby squid, cleaned and well drained. Sauté quickly to seal them and preserve their tender texture.
2. Combining with the beans
Add the softened onion and the cooked Santa Pau beans. Season with a pinch of salt and continue sautéing for 30–40 seconds over medium-high heat, stirring gently to let the flavours come together without breaking the beans.
3. Final glazing
Add 2 or 3 tablespoons of demi-glace. Stir and allow the sauce to melt and coat the ingredients, creating an even gloss and a silky texture. Remove from the heat at the perfect glazing point.
4. Plating
Serve immediately on a warm plate. Drizzle with a thin thread of EVOO, sprinkle with freshly ground black pepper and finish with a touch of chopped chives for freshness and colour.
Presentation touches
Opt for a white or artisan ceramic plate that enhances the tones of the glaze. The baby squid should rest on top of the beans, letting the sheen of the sauce show through. A finish with drops of EVOO around the dish and a generous touch of chives creates an elegant and natural presentation.
The flavour that unites sea and land
Every bite is a celebration of produce and the honest cooking that defines Bar Cañete. Tender baby squid, creamy beans and a deep glaze come together in a perfect balance between simplicity and sophistication. A dish that invites you to slow down, savour and remember why Mediterranean cuisine moves without artifice. Book your table at Bar Cañete and enjoy their authentic Santa Pau bean stew with baby squid.