Chipirones en su Tinta

Name: Chipirones en su Tinta
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1kg small squid, cleaned, tentacles kept; 4 sachets squid ink (or the ink sacs); 3 onions and 1 green pepper, chopped; 1 tomato, chopped; 100ml white wine; Olive oil; White rice, to serve

Chipirones en su tinta/chee-pee-ROH-nes en soo TEEN-tah/

Also known as: Txipirones en su Tinta, Squid in Their Own Ink, Calamares en su Tinta

About this dish

Small squid stuffed with their tentacles and simmered in a rich black sauce made from their own ink, onions and peppers.

📍 Find the best Chipirones en su Tinta near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🦑1kg small squid, cleaned, tentacles kept

🖤4 sachets squid ink (or the ink sacs)

🧅3 onions and 1 green pepper, chopped

🍅1 tomato, chopped

🍷100ml white wine

🫒Olive oil

🍚White rice, to serve

Method

Serves 2

Chop the tentacles, fry briefly and stuff them into the squid bodies, closing with a toothpick.

Cook the onions and pepper slowly in olive oil until very soft, then add the tomato.

Add the wine and ink diluted in a little water and simmer, then blend smooth.

Briefly brown the stuffed squid and add them to the sauce.

Simmer gently for 30–40 minutes until tender and serve with white rice.

✓ What Makes it Authentic

Chipirones en su tinta is a Basque and Cantabrian classic, usually served with white rice.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide