Chipirones en su tinta (Stuffed Baby Squid in its own ink)

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1hr 50mins

Ingredients Nutrition


  1. First, prepare filling.
  2. Chop tentacles, wings, and shrimp.
  3. Finely mince 1/2 of the quantity of each; onion, garlic, red pepper and green pepper.
  4. Heat about 2 tablespoons olive oil in a fairly large sauteé pan over medium to medium-high heat.
  5. Sauteé onions, garlic, red and green pepper until soft, then add the tentacles and shrimp and sautee briefly, until just cooked.
  6. Incorporate 1 cup of tomato sauce, white wine and bread crumbs and cook over low heat until tentacles are tender.
  7. About 20 minutes or so.
  8. Now prepare the sauce.
  9. Heat about 2 tablespoons olive oil in a sauteé pan over medium-high heat.
  10. Sauteé the remaining onion, garlic, red and green peppers until soft.
  11. Add chopped parsley and remaining tomato sauce.
  12. Cook about 5-10 minutes until flavors meld a little.
  13. While this is cooking, dilute the packets of ink with 1-2 tablespoons of water.
  14. Add diluted ink to sauce, and allow to cook 10 more minutes.
  15. Pureé sauce and reserve.
  16. Now prepare the squid.
  17. Stuff each small squid with the filling, and seal with a toothpick, and dredge in flour.
  18. Heat about 2 tablespoons olive oil in a fairly large pan over medium heat, and fry the stuffed squid.
  19. Drain on paper towels.
  20. Serve stuffed squid over white rice and with sauce poured over.
  21. Alternatively, place squid in a round ceramic dish, and pour sauce over to keep warm in the oven.

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