Baby Squid In Ink Sauce (basque Coastal Favorite: Chipirones En Su Tinta)
Baby Squid in Ink Sauce, known as Chipirones en su Tinta, is a beloved Basque coastal dish that features tender baby squid cooked in a rich and flavorful ink sauce. This dish is a true delicacy and a must-try for seafood lovers.
Ingredients
- 1 pound baby squid, cleaned and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 1 cup fish or seafood stock
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the tomato paste to the skillet and cook for 2-3 minutes, stirring constantly.
- Pour in the white wine and cook for another 2-3 minutes to allow the alcohol to evaporate.
- Add the cleaned baby squid to the skillet and stir to coat them with the sauce.
- Pour in the fish or seafood stock, season with salt and pepper, and bring the mixture to a simmer.
- Cover the skillet and cook for 1 hour, stirring occasionally, until the squid is tender.
- Serve the baby squid in ink sauce hot, accompanied by crusty bread or steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Fat
- 10g
- Carbohydrates
- 15g
Supplies
Large skillet Cutting board Knife Measuring cups and spoons Spatula
Tools
Cooking pot Cover for the skillet
Serving suggestions
Serving suggestion: Enjoy the Baby Squid in Ink Sauce with a side of sautéed vegetables or a fresh green salad.
Tips & tricks
Tip: Be sure to use fresh baby squid for the best flavor and texture in this dish.
Cost
$20