Clean the chipirones, removing the head and tentacles of the body.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make pelayo chipins: |
| For 4 people :: 24 chipirones from Anzuelo 4 onions 2 green peppers 2 cloves of virgin extra hojiblanca salt pajil chopped |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with white wine |
Ingredients to make pelayo chipins:
2. cut the tentacles and clean them under the cold water tap.
3. Remove the pen from the body and the telilla that covers them.
4. give them the turn and get through the cold water tap to remove the inner telilla and the sand they may have.
5. Fill the chipirones with tentacles and fins.
6. Pica the onion in Fine Julian and put to poach in a pan with a little oil.
7. When I pick up color, itch the peppers in fine julienne and incorpore them.
8. Pica the garlic cloves in sheets and add them.
9. Sazona and leave well.
10. Remove them to a plate and reserve them.
11. Add a little more oil to the pan and save the chipins briefly.
12. Sprinkle them with chopped parsley and place them in a wide source.
13. Add onion, pepper and garlic fry and serve.
14. If you are not going to take advantage of the inks that the chipirón has, you can freeze them to use them on another occasion.
15. For this, the most indicated is to place them in a bowl, add thick salt and crush them with a fork, add some water, mix and freeze.
