The Amparín, an emblematic tapa from Carcaixent, was born in 1940 almost by accident. The owner of a local bar cooked cuttlefish with onion for longer than usual, resulting in a reduction with a powerful and concentrated flavor. The name is a tribute to the owner's daughter, Amparo.

This tapa is not conceived as a main dish, but rather as a spoonful of intensity ideal for accompanying wine or beer. Traditionally, it was served on toasted bread, perfect for soaking up its thick sauce. The key to Amparín is its extremely slow cooking, with no added water or broth, where all the sauce comes from the natural juices of the cuttlefish and onion.

The reinterpretation of this recipe, signed by chef Miquel Ruiz, is presented in the form of cuttlefish figatells. This proposal offers a completely different appearance from the original dish, but preserves the authentic flavor of Amparín, incorporating new textures and contrasts thanks to innovative ingredients such as citrus caviar.

To prepare the Amparín figatells with citrus caviar, the onion and cuttlefish are fried as in the traditional recipe, then blended with black pepper, garlic, and parsley, and the mixture is placed into natural thin casing. After searing them on a griddle until golden, they are cooked over low heat for a few more minutes to ensure the cuttlefish is tender. They are plated on a base of mustard and topped with citrus caviar.