Chipirones En Su Tinta Recipe
Chipirones En Su Tinta is a tapas using baby squids as the central ingredient. With the special sauce made from vegetable and ink mixed with rubbery pieces of squid, this dish promises to bring a unique oceanic vibe from Spanish coastal area to your meal.
Equipment
- Pan
- Blender or Grater
- Strainer
- Knife
- Wooden spoon
- Plates
Ingredients
- 24 baby squids
- 2 onions
- 1 green pepper
- 3 tomatoes
- 3 garlic cloves
- 1 glass of white wine
- 4 ink envelopes
- Olive Oil
- Salt
- Black pepper
Instructions
- Preparing all of the vegetable ingredients, putting them in separate containers
- Frying green pepper, garlic and onion over medium heat, seasoning with salt and black pepper
- Adding white wine, simmering for 3-4 minutes
- Adding chopped tomatoes, fry-stirring until the mixture becomes stiffer
- Adding squid ink, simmering for 2 minutes
- Preparing baby squids, adding to the mixture when it turns black and seasoning
- Medium-heat simmering for 30 minutes
- Putting cooked baby squids out, keep simmering the mixture
- Use a strainer to take the mixture’s essence
- Add the baby squids to the pot again, simmering for 3-4 minutes until boiling
Notes
- Seafood is diverse, so is your choice. Depend on your own taste, choose your favorite ingredient to create the most suitable dish for yourself
- The fresher the ingredients are, the tastier the dish is. It doesn’t matter if you use frozen or canned ones; however, pick the freshest ingredients if you have a chance, as it may amplify the deliciousness of the dish.