Oysters with spicy coconut, squid ink and lime

Ostras con Coco Picante y Salsa de Tinta y Lima
Chef: Jordi Vila
Country: España
City: 08025 Barcelona
Address: Indústria, 79
(+34) 932076115

In terms of modernity and virtuosity, Jordi Vilà’s cuisine is the most gastronomic in Barcelona. He proposes creative, reflective dishes that are generally inspired by harmony and traditional recipes. He innovates while preserving the essence, without eccentricities. This isn’t to say that on the menu you will find more cosmopolitan constructions bursting with fantasy and contrasts than any other establishment, but this certainly is the case for the raw oysters with spicy coconut soup, squid ink sauce, lime and cauliflower couscous – a brilliant gastronomic rainbow. In a word: immense.

The oysters, of the highest quality, are presented according to the ideals of the culinary canon – without the membrane that surrounds them. A meaty, oceanic sensation bursts in the mouth: waves breaking over the palate, drowning it in satisfaction. Such purity of nature is then impressively redressed with sophisticated accoutrements, engendering art into the dish: gelatinized coconut milk with a light touch of spice, a few drops of squid ink sauce, a synthesis of both with an infusion of sea water, grated cauliflower, lime zest, ginger gummy bear and olive oil. Exciting complements.

The Recipe


  • 12 Pontevedra 000 flat oysters, supplied by Genaro

Spicy coconut:

  • 400 g coconut milk, no sugar
  • 1 spicy pepper
  • 2 gelatin leaves

Squid ink sauce:

  • 1 onion
  • 2 cloves garlic
  • 1 leek
  • squid ink
  • 1 L water

Grey sauce:

  • 1 drop of ink sauce
  • 200 g spicy coconut sauce
  • Sea water


  • 1 cauliflower


Open the oysters and set them aside in their own water.

Steep the spicy pepper in the coconut milk until it becomes spicy, dissolve the 2 gelatin leaves (soaked prior to preparation) and leave to set in the refrigerator.

Poach the onion and garlic for 10 minutes, covered, add the leek and continue poaching for around 30 minutes more. Add the ink and the water very slowly and let cook for 30 minutes.Drain and reduce. Adjust salt.

If there is no sea water available, substitute by steeping the oyster shells in salted water. Mix these ingredients until obtaining a grey colored soup.

Grate the surface of the cauliflower raw and set aside.


On a deep plate add the grey soup then drizzle a few ribbons of coconut sauce and ink sauce on top. In the middle of the plate add a spoonful of spicy coconut sauce and place the oysters on top. Place a little grated cauliflower and finish with grated lime zest on top of the oysters, a cube of ginger gummy bear and a dash of oil.