Dish

Chipirones en su tinta

Squid in Ink Sauce

To make the dish, baby squid are first cleaned and then sautéed in olive oil with onions and garlic. The squid are then simmered in their own ink along with white wine, tomatoes, and a variety of herbs and spices. The result is a rich and flavorful stew that is perfect for a special occasion or a cozy dinner at home.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Mollusk Dish› Squid Dish

Origins and history

Chipirones en su tinta is a traditional dish from the Basque region of Spain, where squid is a popular ingredient in many dishes. The dish is typically served as a main course and is often accompanied by rice or crusty bread.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains squid. It is also not suitable for those with shellfish allergies.

Variations

There are many variations of this dish, some of which include the addition of other seafood such as shrimp or clams. Some recipes also call for the use of red wine instead of white wine.

Presentation and garnishing

This dish is typically served in a deep plate or bowl, with the squid and sauce arranged in the center. It can be garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To ensure that the squid is tender and not rubbery, it is important to cook it for the right amount of time. Overcooking the squid can result in a tough and chewy texture. Additionally, be sure to use fresh squid for the best flavor and texture.