Basque Country · Spain
Chipirones en su Tinta
Baby squid cooked in their own ink is a classic of the Basque Country and Cantabrian coast, where small squid (chipirones) are abundant. The squid, sometimes stuffed with their chopped tentacles, are simmered in a dark sauce of onion, tomato and squid ink until jet-black and glossy.
Approximate, per 1 plate (~200g) squid in ink sauce. Values vary by recipe and portion.
Where it comes from
Baby squid cooked in their own ink is a classic of the Basque Country and Cantabrian coast, where small squid (chipirones) are abundant. The squid, sometimes stuffed with their chopped tentacles, are simmered in a dark sauce of onion, tomato and squid ink until jet-black and glossy. It is traditionally served with white rice to offset the intense, briny sauce.
Where to eat Chipirones en su Tinta
0 restaurants worldwide serve it.
The variants
Rellenos
Squid bodies stuffed with their chopped tentacles and onion before stewing.
Encebollados
Cooked simply with a heavy base of slow-cooked onions in the ink.
Arroz negro link
The same ink base used to cook black rice, popular in Valencia and Catalonia.
A la plancha
Lighter option: whole chipirones griddled with garlic and parsley, no ink sauce.
Cook it yourself
- Chipirones en su Tinta
Baby squid simmered in a jet-black sauce of onion, tomato and their own ink, this Basque classic is dramatic to look at and gently sweet to eat. The ink lends a glossy, briny depth that turns a plate of white rice into a feast.