Chipirones en su tinta

Ingredients

• 500g (1.1 lb) baby squid 500g (1.1 lb) baby squid
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 50g (1/4 cup) breadcrumbs 50g (1/4 cup) breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking
• For the ink sauce: For the ink sauce:
• Reserved ink from the squid Reserved ink from the squid
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1/2 cup fish or vegetable broth 1/2 cup fish or vegetable broth
• 1/4 cup dry white wine 1/4 cup dry white wine

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the baby squid by removing the heads, tentacles, and innards. Rinse them thoroughly under cold water and pat dry.
2. 2.
   In a bowl, combine the chopped onion, minced garlic, breadcrumbs, parsley, smoked paprika, salt, and pepper. Mix well to form a stuffing mixture.
3. 3.
   Stuff each squid with the prepared mixture, ensuring they are filled but not overly packed.
4. 4.
   Heat a drizzle of olive oil in a large skillet over medium heat. Add the stuffed squid and cook for 2-3 minutes on each side until lightly browned.
5. 5.
   In a separate bowl, mix the reserved ink, tomato paste, fish or vegetable broth, and white wine to create the ink sauce.
6. 6.
   Pour the ink sauce over the squid in the skillet. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the squid is tender and the sauce has thickened.
7. 7.
   Serve the chipirones en su tinta hot, drizzled with the ink sauce and accompanied by crusty bread or rice.

Treat your ingredients with care...

• Baby squid — Ensure that the squid is fresh and properly cleaned. Remove the transparent cartilage from the body and gently pull out the quill from the body cavity.
• Ink — Carefully separate the ink sacs from the squid and reserve them for the sauce. Be cautious as the ink can stain surfaces easily.

Tips & Tricks

• To enhance the smoky flavor, you can add a pinch of Spanish smoked paprika to the ink sauce.
• Serve the chipirones en su tinta with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a thicker sauce, you can add a small amount of cornstarch mixed with water and stir it into the sauce during the last few minutes of cooking.
• For a more intense flavor, you can marinate the stuffed squid in the ink sauce for a few hours before cooking.
• If you can't find baby squid, you can use larger squid and adjust the cooking time accordingly.

Serving advice

Serve the chipirones en su tinta as a main course, accompanied by a side of crusty bread or steamed rice. Garnish with fresh parsley for a pop of color. This dish pairs well with a crisp white wine, such as Albariño or Verdejo.

Presentation advice

Arrange the chipirones en su tinta on a platter, drizzling the ink sauce over them. Sprinkle some chopped parsley on top for an attractive presentation. Serve with a side of bread or rice and a fresh green salad to complete the meal.