Chipirones en su Tinta

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

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