Cook the eggs and reserve.
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| Ingredients to make chipirones stuffed in its ink with sauce: |
| 1 kg. from chipirones 2 cooked eggs ham from york cipirones ink fried tomato onion oil pimenton spicy |
Ingredients to make chipirones stuffed in its ink with sauce:
2. Clean the chipirones and cut the small heads along with cooked eggs and ham.
3. Then fill the chipirones and close with a stick.
4. Cut the onion into julienne and put it in the hot oil in a clay casserole until it is poached.
5. Introduce the chipins with a little salt and saute.
6. Then add a little fried tomato and a little spicy paprika and let cook for 15 minutes over low heat.
7. Dilute the squid ink in water and add to the chipirones and let cook another 15 minutes approx. Until they are made.
8. Serve with white rice.
