The chipirón is a small squid from some areas of Spain. Its name comes from the Basque term Txipirones, whose use has spread throughout the country. In some areas, it is also known by the name of chopitos or lace. In recipes, we bring you a delicious way to prepare them through this recipe for rebozed chipins. They are excellent for an incoming or appetizer, in addition to a perfect option for a tapas plan with friends. It is a very simple dish to do, but with a lot of flavor. You can accompany it with your favorite sauces to turn them into the stars of the day. Join us and discover how to make booked chipins step by step!
| 🚻 4 Diners | 🕘 15m | 🍵 Main Diver | 🤯 Dictation |
| Ingredients to make rebozed chipins: |
| 400 grams of fresh or frozen chipirón 1 cup of wheat flour (140 grams) 1 cup of cornmeal (120 grams) 3 glasses of sunflower oil sal to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried, |
Ingredients to make rebozed chipins:
1. Put the already clean chipins on a drying paper to remove the water they release.
2. When they are well drained or dry, pass them to a plate. Place a pinch of salt to taste, but do not pass, because the idea is to give them a soft point so that the frying can savor. Prepare a cup of corn and another of wheat flour.
3. In a plastic bag, introduce the chipins and the 2 cups of flour. Remove holding the end of the bag until they are well impregnated. So you can emphasize them without getting anything dirty.
Trick: The mixture of these two flours causes the batter to be super fine and crispy
4. Heat sunflower oil in a pan, until it is very hot. Fry the chipirones for 4 minutes.
5. Take out the chipirones with a scratch and let them drain into a napkin or dry paper.
6. serve your crowds battered with mayonnaise or alioli sauce. Enjoy!
