Chipirones en su Tinta is a traditional Spanish dish featuring tender baby squid cooked in their ink, resulting in a rich and savory sauce. This dish captures the bold flavors of the sea with an earthy touch from the ink, creating a unique culinary experience. Serve the chipirones with crusty bread or over rice to absorb the delicious sauce, enhancing the overall taste and presentation.

Ingredients

• 1 pound baby squid, cleaned
• 1/2 cup squid ink
• 1/4 cup olive oil
• 1 whole onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup fish stock
• 1 Tbsp cornstarch

Instructions

1. Heat 1/4 cup olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic; sauté for 2-3 minutes until translucent.
3. Add the cleaned baby squid to the skillet and cook for about 5 minutes until lightly browned.
4. Pour in 1/2 cup white wine, 1/2 cup fish stock, and 1/2 cup squid ink. Stir to combine.
5. Cover the skillet and reduce the heat to low. Simmer for 30 minutes until the squid is tender.
6. In a small bowl, mix 1 Tbsp cornstarch with 2 Tbsp water to create a slurry.
7. Stir the cornstarch slurry into the squid mixture to thicken the sauce, cooking for an additional 2 minutes.
8. Serve Chipirones en su Tinta hot, over a bowl of rice or with slices of crusty bread.

Keywords: Dinner, Savory

Spice Rack:

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---