Squid in Its Own Ink (Chipirones en su tinta) – Basque Food Recipes

Squid in Its Own Ink (Chipirones en su tinta) – Basque Food Recipes

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    Recipe ingredients and directions:

     Yield: 4 servings

    2 lb small fresh whole

    squid with ink sacs

    1 onion, finely chopped

    1 cl garlic, finely chopped

    olive oil for frying

    Italian (flat) parsley,

    chopped

    bread crumbs

    Sauce:

    1 onion, finely chopped

    1 cl garlic, finely chopped

    crust of bread

    2 Tb Fish broth

    Ink from the sacs

    8 ts tomato puree

    These squid are also called Tripiroiak and Jibiones in various parts

    of the Basque Country. In the rest of Spain, they are referred to as

    calamares.

    Take apart and clean the fresh squid, taking care to remove the ink

    sacs without breaking them. Set the ink sacs aside. Cut the tentacles

    into one inch chunks.

    Fry one onion and one garlic clove in olive oil. When the onion

    begins to take on color, add the chunks of squid tentacles and cook

    slowly while stirring in the oil. Add the chopped parsley and bread

    crumbs and stir until well thickened.

    Stuff the squid tails with this mixture, being careful not to

    overfill. Seal the openings with a toothpick. Fry the stuffed tails

    in a small amount of olive oil, turning gently, until golden in

    color. Meanwhile make the ink sauce.

    Ink Sauce:

    Brown the other onion and garlic clove in olive oil, and add a crust

    of bread. Place the fish broth in a small bowl. Place the reserved

    ink sacs in a fine sieve our the bowl and puncture carefully. Blend

    the ink and broth. Add this liquid to the onion and garlic and cook

    slowly. Add the tomato puree and continue to simmer for a short time.

    Run the mixture through a blender.

    Place the sauce in a large skillet, add the fried, stuffed squid and

    simmer for 15 minutes. Makes three to four servings.

    Category: Basque Recipes

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    Paul

    Owner of Recipe Flow

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