Chipirones en su tinta (baby squid in ink sauce)

Name: Chipirones en su tinta (baby squid in ink sauce)
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 1 kg Baby Squid (Chipirones), cleaned (reserve ink sacs if available); 2 sachets of Squid Ink, to reinforce the sauce; 2 tbsp Olive Oil, for searing; 2 tbsp Olive Oil; 2 Onions, large, finely chopped; 1 Green Bell Pepper (Italian), finely chopped; 4 cloves of Garlic, sliced; 2 Tomatoes, medium, grated; 150ml Dry White Wine; 250ml Fish Stock; 1 Bay Leaf; 1 slice of Day-Old Bread, thick slice, fried or toasted and crumbled (for thickening); 2 tbsp Parsley, fresh, finely chopped

Chipirones en su tinta is a classic Spanish tapa of tender baby squid simmered in a glossy, briny black ink sauce that is rich, savory, and impossibly elegant. Aromatic sofrito of onion, pepper and tomato gives the sauce depth, while a splash of white wine and fish stock round it out — served with crusty bread or garlicky crumbs, it's a dramatic, deeply flavored seafood dish.

Chipirones en su tinta is a classic Spanish tapa of tender baby squid simmered in a glossy, briny black ink sauce that is rich, sa... Show more

es-pv Traditional Basque Recipe

Health Grade

A- · Excellent

Rating

4.1

Time

1 hr10 min

Price

2,79 €

Calories

406 kcal

low calorie

healthy

one pot

high protein

Method

Prep squid and bread

Rinse the Baby Squid under cold water if they still need cleaning. If you find ink sacs, set them aside in a little bowl; if any tubes are large, halve them so they cook evenly. Pat the squid very dry. Toast the Day-Old Bread in a dry skillet or toaster until crisp, then crumble it with your fingers.

Chop the aromatics

Finely chop the Onion and Green Bell Pepper, slice the Garlic thinly, and grate the Tomato into a pulpy mash, stopping at the skin.

Sear the squid

Heat the Olive Oil in a wide pan over medium-high until shimmering. Add the squid in a single layer, in batches if needed, and sear for 2 minutes per side until lightly golden and just opaque, then move them to a plate.

Soften the vegetables

Lower the heat to medium and add the onion and green pepper to the same pan. Cook, stirring often, until soft and translucent, then add the garlic and cook for 1 minute more, just until fragrant.

Deglaze with wine

Stir in the grated tomato and cook for 2 to 3 minutes until it darkens and loses its raw smell. Pour in the Dry White Wine, scrape the bottom of the pan well, and let it bubble for another 2 minutes until the sharp alcohol smell fades.

Simmer the sauce

Add the Fish Stock, Bay Leaf, crumbled bread, and Squid Ink. If you saved any ink sacs, snip them open and squeeze them in too. Stir until the bread starts to dissolve and the sauce turns a deep black, then return the squid and simmer gently for 20 minutes until tender and glossy.

Finish and serve

Remove the bay leaf, finely chop the Parsley, and scatter it over the top. Spoon the chipirones into warm bowls, ladle on plenty of sauce, and serve hot.

Ingredients

Method

For 4 servings

Adjust servings

Squid

1 kg Baby Squid (Chipirones), cleaned (reserve ink sacs if available)
2 sachets of Squid Ink, to reinforce the sauce
2 tbsp Olive Oil, for searing

Ink sauce

2 tbsp Olive Oil
2 Onions, large, finely chopped
1 Green Bell Pepper (Italian), finely chopped
4 cloves of Garlic, sliced
2 Tomatoes, medium, grated
150ml Dry White Wine
250ml Fish Stock
1 Bay Leaf
1 slice of Day-Old Bread, thick slice, fried or toasted and crumbled (for thickening)
2 tbsp Parsley, fresh, finely chopped

🧂 Plus ~4g of salt

Nutrition

Per Serving.

Calories

406 kcal

20% of Daily kcal

Protein

36 g

72% RDI

Fat

17 g

2.9g sat fat

Carbs

22 g

8% RDI

Sugar

6.5 g

13% RDI

Fiber

2.8 g

9% RDI

Salt

4.8 g

97% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.2 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

Squid

1 kg Baby Squid (Chipirones), cleaned (reserve ink sacs if available)
2 sachets of Squid Ink, to reinforce the sauce
2 tbsp Olive Oil, for searing

Ink sauce

2 tbsp Olive Oil
2 Onions, large, finely chopped
1 Green Bell Pepper (Italian), finely chopped
4 cloves of Garlic, sliced
2 Tomatoes, medium, grated
150ml Dry White Wine
250ml Fish Stock
1 Bay Leaf
1 slice of Day-Old Bread, thick slice, fried or toasted and crumbled (for thickening)
2 tbsp Parsley, fresh, finely chopped

🧂 Plus ~4g of salt

Chipirones en su tinta (baby squid in ink sauce)

Method

Prep squid and bread

Chop the aromatics

Sear the squid

Soften the vegetables

Deglaze with wine

Simmer the sauce

Finish and serve

Ingredients

Method

Squid

Ink sauce

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Squid

Ink sauce

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