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SpanishAuthentic Cuisine

Chipirones en su Tinta

Serves 4 to 6 Entree seafood, Fish

Chipirones en su Tinta

Chipirones en su Tinta is a staple of everyday cuisine in the País Vasco, where home cooks rely on instinct rather than recipes to bring this dish to life. It's a beloved part of the local culinary landscape, appearing frequently on tables as a comforting, familiar meal. The dish showcases the simplicity and richness of Basque cooking, making it a regular feature in households that celebrate flavors drawn directly from the sea and the land.

In this homey version, the tender baby squid melds beautifully with a sauce rich in deep, briny ink and the sweetness of sautéed onions and ripe tomatoes. The gentle heat of garlic and green pepper weaves through, while dry white wine and fish stock add depth and complexity. The dish should feel unctuous and welcoming, an embrace of the sea with every bite, perfect for sopping up with crusty country bread.

Ingredients

  • 1 kgbaby squid — cleaned with ink sacs reserved
  • 3onions — very finely chopped
  • 1green Italian pepper — chopped
  • 3 clovesgarlic — minced
  • 2ripe tomatoes — grated
  • 4 sachetssquid ink
  • 150 mldry white wine
  • 200 mlfish stock
  • 1 slicecountry bread — to thicken the sauce
  • 6 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Start by cleaning the 1 kg of baby squid. Remove the head, tentacles, and innards carefully, keeping the ink sacs intact if you prefer to use fresh ink. Rinse the squid bodies and tentacles under cold water, then pat them dry with paper towels to ensure they sear properly later.
  2. In a large heavy-bottomed pan, heat 6 tablespoons of extra virgin olive oil over medium heat. Add 3 finely chopped onions, 1 chopped green Italian pepper, and 3 minced cloves of garlic. Cook gently, stirring occasionally, until the vegetables are soft and the onions are translucent, releasing a sweet aroma.
  3. Grate 2 ripe tomatoes and add them to the pan, stirring to combine. Continue cooking the sofrito until the mixture thickens and the oil begins to separate from the tomato, indicating a rich base. This should have a deep red color and a sweet, toasty smell.
  4. Add the cleaned squid to the pan, along with 4 sachets of squid ink. Stir gently to coat the squid in the sofrito, then pour in 150 ml of dry white wine. Allow the wine to simmer and reduce, which will enhance the flavors and tenderize the squid.
  5. Once the wine has reduced by half, add 200 ml of fish stock and season with fine sea salt to taste. Bring the mixture to a gentle simmer, shaking the pan occasionally to ensure even cooking. The squid should turn opaque and just firm, indicating it is cooked through.
  6. In a separate small pan, heat a little olive oil and fry 1 slice of country bread until golden and crisp. Remove from the pan and let it cool slightly, then crumble it into a coarse picada.
  7. Finish the dish by stirring the picada into the squid mixture, which will thicken the sauce slightly and add a nutty flavor. Serve immediately while the sauce is glossy and the squid is tender.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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