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.

Baby Squid In Ink Sauce (basque Coastal Favorite: Chipirones En Su Tinta)

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

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Add the tomato paste to the skillet and cook for 2-3 minutes, stirring constantly.
  3. Pour in the white wine and cook for another 2-3 minutes to allow the alcohol to evaporate.
  4. Add the cleaned baby squid to the skillet and stir to coat them with the sauce.
  5. Pour in the fish or seafood stock, season with salt and pepper, and bring the mixture to a simmer.
  6. Cover the skillet and cook for 1 hour, stirring occasionally, until the squid is tender.
  7. 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