Txipironada (squid stew with vegetables)

Name: Txipironada (squid stew with vegetables)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 1 kg Small Squid (Txipirones), cleaned, bodies cut into rings, tentacles left whole; 3 Onions, large, thinly sliced; 2 Green Bell Peppers, sliced into strips; 1 Red Bell Pepper, sliced into strips; 4 Tomatoes, ripe, peeled and chopped; 4 cloves of Garlic, sliced; 4 tbsp Extra Virgin Olive Oil; 150ml Dry White Wine; 250ml Fish Stock; 2 leaves of Bay Leaf; 1 tbsp Pimiento Choricero Paste; 1/2 tsp Piment d'Espelette; 2 tbsp Fresh Parsley, finely chopped; 1/2 tsp Pepper (Black), freshly ground

Txipironada is a rustic, Mediterranean squid stew where tender little txipirones swim in a rich, tomato-and-pepper sauce scented with garlic, bay and a smoky choricero note. Brightened with a splash of white wine and finished with fresh parsley, it’s perfect spooned over crusty bread or simple rice. Savory, slightly spicy and deeply aromatic, this dish celebrates simple seafood and vibrant vegetables.

Txipironada is a rustic, Mediterranean squid stew where tender little txipirones swim in a rich, tomato-and-pepper sauce scented w... Show more

es-pv Traditional Basque Recipe

Health Grade

A+ · Excellent

Rating

4.0

Time

55 min

Price

3,04 €

Calories

427 kcal

low calorie

healthy

nutritious

one pot

Method

Prep the squid

Rinse the Small Squid (Txipirones), trim away any remaining grit or membrane if needed, and pat it dry. Cut the bodies into rings and leave the tentacles whole. Thinly slice the Onion, cut the Green Bell Peppers and Red Bell Pepper into strips, peel and chop the Tomato, and slice the Garlic. Keep everything ready to go so the cooking moves quickly.

Soften the vegetables

Warm the Extra Virgin Olive Oil in a pot over medium heat and add the Bay Leaf. Stir in the onion, peppers, and garlic, then cook for 8 minutes, stirring often, until the onion is soft and translucent and the peppers are starting to collapse.

Build the sauce

Add the chopped Tomato and the Pimiento Choricero Paste, then season with Piment d'Espelette and Pepper (Black). Cook for 8 minutes, stirring and scraping the bottom, until the tomatoes break down into a thick, glossy sauce.

Deglaze with wine

Pour in the Dry White Wine and scrape up any flavorful bits stuck to the pot. Let it bubble for 2 minutes, until the wine smells mellow and the sauce has tightened slightly.

Simmer the squid

Add the Fish Stock and bring the pot to a gentle simmer. Cook for 8 minutes so the vegetables soften into the broth, then add the squid and simmer for 5 minutes more, just until the pieces turn opaque and tender.