Basque Chipirones en su Tinta – Baby Squid in Ink Sauce
A bold and earthy dish from the Basque Country: tender baby squid stewed in their own ink with onion, garlic, and white wine — deeply savory and visually striking.
Ingredients (Serves 4):
* 600g baby squid, cleaned (with ink sacs reserved)
* 1 onion, finely chopped
* 2 garlic cloves, minced
* 100ml white wine
* 1 tbsp tomato paste
* 2 tsp squid ink (or from reserved sacs)
* Olive oil, salt, black pepper
Instructions:
1. Sauté onion and garlic in olive oil until soft.
2. Add tomato paste and cook briefly.
3. Stir in squid, white wine, and squid ink. Simmer gently for 25–30 minutes until tender.
4. Season and serve with white rice or crusty bread.
Basque Tip:
Add a touch of cayenne or chili for a spicier edge.
Basque Chipirones en su Tinta – Baby Squid in Ink Sauce
A bold and earthy dish from the Basque Country: tender baby squid stewed in their own ink with onion, garlic, and white wine — deeply savory and visually striking.
Ingredients (Serves 4):
* 600g baby squid, cleaned (with ink sacs reserved)
* 1 onion, finely chopped
* 2 garlic cloves, minced
* 100ml white wine
* 1 tbsp tomato paste
* 2 tsp squid ink (or from reserved sacs)
* Olive oil, salt, black pepper
Instructions:
1. Sauté onion and garlic in olive oil until soft.
2. Add tomato paste and cook briefly.
3. Stir in squid, white wine, and squid ink. Simmer gently for 25–30 minutes until tender.
4. Season and serve with white rice or crusty bread.
Basque Tip:
Add a touch of cayenne or chili for a spicier edge.
