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.
Approximate, per 1 plate (~200g) squid in ink sauce. Values vary by recipe and portion.
Ingredients
- ·800 g baby squid (chipirones), cleaned, tentacles reserved
- ·4 sachets squid ink (about 16 g), or the ink sacs
- ·2 large onions, finely chopped
- ·3 garlic cloves, minced
- ·2 ripe tomatoes, grated
- ·1 green pepper, finely chopped
- ·150 ml white wine
- ·200 ml fish stock
- ·1 slice stale bread
- ·5 tbsp olive oil
- ·Salt
- ·White rice, to serve
Method
- 1
Clean the squid, keeping the bodies whole and chopping the tentacles. If stuffing, tuck the chopped tentacles into each body and secure with a cocktail stick.
- 2
Heat 3 tbsp olive oil in a wide pan and briefly sear the squid over high heat, just 1 minute, until they firm up. Remove and set aside.
- 3
In the same pan add the rest of the oil, then the onion, green pepper and garlic. Cook slowly for 20 minutes until soft and sweet, without colouring much.
- 4
Add the grated tomato and cook for another 10 minutes until it darkens and loses its raw edge.
- 5
Pour in the white wine and let it reduce for 3 minutes, then add the fish stock and the stale bread to thicken.
- 6
Dissolve the squid ink in a little warm stock and stir it in. Simmer the sauce for 10 minutes, then blend smooth with a hand blender.
- 7
Return the squid to the black sauce and simmer very gently for 15-20 minutes until tender. Rest 10 minutes and serve over white rice.