Chipirones En Su Tinta Stuffed Baby Squid in Its Own Ink
Dive into the intricate flavors of the sea with "Chipirones En Su Tinta," a Spanish classic featuring tender baby squid stuffed with a savory mixture of rice, breadcrumbs, tentacles, and parsley, then braised to perfection in a luscious squid ink sauce. This elegant dish captivates with its dramatic presentation—glistening black sauce enveloping the squid—and its robust taste, thanks to aromatic garlic, onion, white wine, and tomato paste. Ideal for seafood enthusiasts, this recipe combines traditional Mediterranean techniques with restaurant-quality finesse, making it perfect for an impressive dinner affair. Serve it hot with crusty bread to savor every drop of the briny, velvety sauce.
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Recipe Information
Ingredients
- 12 pieces baby squid (cleaned, including ink sacs if possible)
- 1 large onion
- 4 pieces garlic cloves
- 4 tablespoons extra virgin olive oil
- 2 tablespoons parsley (fresh, chopped)
- 3 tablespoons breadcrumb
- 1 cup cooked white rice
- 0.5 cup dry white wine
- 1 cup fish stock or water
- 1 tablespoon tomato paste
- 2 teaspoons squid ink (from sacs or packets)
- to taste salt
- to taste black pepper
Instructions
Clean the baby squid thoroughly, separating the tentacles from the bodies. Set the cleaned bodies aside and finely chop the tentacles.
Peel and finely chop the onion and garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the chopped onion, garlic, and tentacles for 5 minutes, until they are soft and fragrant.
Add the breadcrumbs, cooked rice, and half of the chopped parsley to the skillet. Stir well to combine, then season with salt and pepper. Remove from heat and let the mixture cool slightly.
Using a small spoon, carefully stuff each squid body with the rice and tentacle mixture. Ensure not to overfill the squid to prevent it from bursting during cooking. Secure the opening of each squid with a toothpick.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the stuffed squid and sear them on all sides until lightly browned. Remove the squid and set aside.
To the same skillet, add the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Stir in the tomato paste, fish stock, and squid ink. Mix until the ink has dissolved and the sauce is well blended.
Return the stuffed squid to the skillet, ensuring they are submerged in the sauce. Cover and simmer over low heat for 20-25 minutes, occasionally spooning the sauce over the squid.
Taste the sauce and adjust the seasoning with salt and pepper if needed. Serve the squid hot, garnished with the remaining chopped parsley. Pair with crusty bread to soak up the rich ink sauce.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2386 mg | 795% | |
| Sodium | 8306 mg | 361% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 16.0 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3794 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
