Chipirones and squid have many followers, since they help us prepare exquisite and very varied dishes. The most consumed are usually the booked or tempura chipins, there is no doubt about why: they are delicious, crispy and perfect for sharing with friends. However, this time we bring you an equally very special option: it is a recipe for chipirones Filling in its ink in the Basque Country that will be super appealing and original. The stuffing of the chipirones is simple, so following the steps we bring you in recipes, you will know how to make chipins stuffed in its ink in a very short time. Lets cook!
🚻 3 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
Ingredients to make stuffed chipins in its ink: |
20 chipirones 1 onion 1 piece of red pepper 1 piece of homemade tomato, grated and fried 3 cloves of garlic 1 white wine cubilete, in mini brick 1 tablespoon dessert of dill (optional) 1 pinch of pepper ground black 2 fish broth glasses 2 squid ink bags Palillos to close the stuffed chipirón |
ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for macrobiotics, |
Ingredients to make stuffed chipins in its ink:
1. First itchs vegetables, onion, garlic and part of the piece of pepper; Reserve part of the pepper left for later. Pour a jet of olive oil and sauce. Remove over very low heat so you don burn. Meanwhile, clean the interior of the squid and discard the feathers inside. On the other hand, itching their tentacles and add them to the pan with the sauce, mix and sauce 3 minutes, then reserve.
2. SutrÃe the natural tomato grated in a pan with olive oil and, when it takes 5 minutes by sautking, add the pepper that remains, add a salt point and add the dill and pepper. Let it saute for 5 more minutes over low heat.
3. It is time to fill the chipirones, we advise you to use a small fork to make it easier when introducing small quantities inside each piece. Once you have filled in half, you can close it by crossing with a stick to prevent the filling from getting out.
Trick: Do not fill the chipirón pieces too much when they will be burst and spoiled.
4. Prepare a pan with plenty of olive oil to later sauté the chipirones. Fry each piece of four in four so that they do not lose their shape and stick each other for 3 minutes.
Trick: Make sure each chipirón is well sealed with the stick.
5. Prepare the sauce for stuffed chipins in a pot. Pour the white wine and let alcohol evaporate, the wine will be reduced and a minimum amount will be left, add the fried and remove tomato.
6. Then pour the fish broth and let it boil 5 minutes over high heat, without covering the pot. If you don have fish broth or fumet, you can use a broth pill, it will also be effective.
7. Now, add the ink and go stirring to dissolve well and ride the broth of its characteristic black color. You must let the sauce reduce in half so that it thickens and do not have to add thickeners, it is also important that the ink has at least a cooking of 15 minutes so that it can be digested correctly.
8. It is time to add the chipirones, once the sauce is in perfect harmony, its slightly thick and dyed texture. Add them, cover the pot and let them cook 12 minutes over low heat.
9. They will be ready to taste immediately after this time passes. It serves the stuffed chipins in their ink with some slices of bread and you can enjoy a wonderful gourmet sauce. This same sauce can be used to prepare multiple dishes, such as the well -known black rice.