Prealist the ingredients.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make chipins stuffed with macaroni: |
| 12 units of chipirones. 2 units of white onion. 150 grams of bread crumb. 1 tied from fresh basil. 2 garlic cloves. Salt. |
Ingredients to make chipins stuffed with macaroni:
2. Clean the chipirones (the inside part must be removed as a needle and the intestines then remove the skin that covers it, they must be as shows the photo separating the tentacles too.)
3. In this way our chipins must be left to fill them.
4. Take a pan over medium heat add some oil and add the finely chopped white onion.
5. Add the bread crumb and finely chopped garlic. I suck well until all the ingredients are integrated. This is our filling for chipirones.
6. Once the filling is cold with the help of a spoon fill each of the chipins and put a wooden stick on the tip so that our filling does not get out when cooking it.
7. Take a pan over medium heat and add some oil and chipins. Cocinate them by side and side for approximately two minutes.
8. Add our macaroni and let saute a little, season with salt, black pepper to taste and as a secret secrecy a little dry thyme to give a different touch to our preparation.
9. Turn off the heat and add some cream of milk or cream this will cause our recipe to be creamy when serving.
10. Serve the pasta with the stuffed chipins on top and decorating with the tentaculos and Parmesan cheese.
