How to Make Spain’s BEST Dish


Episode 5: Gipuzkoa — Baby Squid in Their Own Ink 🦑🖤

Discover a delicious classic from Gipuzkoa, Basque Country! 🇪🇸✨ Txipirones en su tinta features tender baby squid cooked in a rich, savory sauce made with its own ink, onions, garlic, and white wine. A spectacular dish full of ocean flavor! 🌊

🧾 Ingredients — Serves 4

  • 800 g baby squid (chipirones), cleaned

  • 2–3 squid ink sacs or 2 sachets prepared squid ink

  • 2 large onions, finely chopped

  • 2 garlic cloves, minced

  • 2 tablespoons olive oil

  • 150 ml dry white wine

  • 200 g crushed tomatoes

  • 250 ml fish stock or water

  • 1 slice of bread — optional, for thickening

  • Salt and black pepper, to taste

  • Fresh parsley, for garnish

👩‍🍳 Preparation

  1. Clean the squid: remove the internal organs, beak, and transparent cartilage. Keep the bodies and tentacles. Reserve the ink if using fresh ink sacs.

  2. Prepare the ink: mix the squid ink with a little warm fish stock or water until smooth. If using packaged ink, follow the instructions on the package.

  3. Sauté the onions: heat olive oil in a large pan over medium-low heat. Add the onions and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until soft and golden.

  4. Add garlic and tomato: stir in the garlic and crushed tomatoes. Cook for another 5–8 minutes.

  5. Add the wine: pour in the white wine and simmer for 2–3 minutes to reduce.

  6. Blend the sauce: add the fish stock and optional bread. Simmer for 10 minutes, then blend until smooth.

  7. Add the ink: stir the squid ink into the sauce until it becomes deep black and glossy.

  8. Cook the squid: place the cleaned squid into the sauce. Cover and simmer gently for 20–30 minutes, or until tender. Avoid aggressive boiling.

  9. Season and serve: taste and adjust the salt. Garnish with parsley and serve with white rice or crusty bread. 🇪🇸❤️

🔥 Secrets for PERFECT Squid in Its Own Ink

  • Clean the squid carefully and remove the beak and cartilage.

  • Cook the onions slowly to create a rich, sweet base.

  • Use fresh squid ink or quality prepared ink for deeper flavor.

  • Simmer gently until the squid is tender.

  • Let the sauce rest for 5–10 minutes before serving.

  • Serve with rice to soak up the delicious black sauce.

🦑🖤 The result: tender baby squid in a rich, savory black ink sauce—a true taste of Gipuzkoa and Basque cuisine! 🇪🇸✨

#recipes #food #cooking #Spain #Gipuzkoa #BasqueCuisine #Txipirones #SquidInItsInk #SpanishFood #Seafood #TraditionalFood #BasqueFood #SpanishCuisine

Powered by Blogger.