Chipirons à l'encre

Name: Chipirons à l'encre
Total time: 60 min
Yield: Serves 4
Cuisine: Basque Country
Ingredients: 1 kg (2¼ lb) baby squid, with their ink; 3 onions; 4 garlic cloves; 2 tomatoes; 100 ml (scant ½ cup) dry white wine; 2 packets cuttlefish ink (if the squid have none); 50 ml (3½ tbsp) olive oil; 1 teaspoon Espelette pepper; Parsley, salt, pepper

Basque baby squid in ink sauce

⏱ 60 minServes 4Medium320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)baby squidsquid) with their ink
3onions
4 clovesgarlic
2tomatoes
100 ml (½ cup)dry white wine
2 packetscuttlefish inkif the squid have no ink
50 ml (3½ tbsp)olive oil
1 teaspoonEspelette pepper
Parsleysalt, pepper

1 kg (2.2 lb) baby squid squid) with their ink
3 onions
4 cloves garlic
2 tomatoes
100 ml (½ cup) dry white wine
2 packets cuttlefish ink if the squid have no ink
50 ml (3½ tbsp) olive oil
1 teaspoon Espelette pepper
Parsley salt, pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Cast-iron Dutch oven or stockpot

Chef’s knife

Skillet or sauté pan

Cutting board

03 — Method

Clean the squid: remove the quill and eyes, gut them and keep the tentacles.
Save the ink sacs if you can.
Cut the bodies into rings.
Finely slice the onions and garlic.
Heat the oil and sweat the onions and garlic for 10 minutes (translucent, not browned).
Add the peeled, chopped tomatoes and simmer for 10 minutes.
Sear the squid over high heat for 2 minutes.
Deglaze with the white wine and add the chili.
Stir in the ink diluted in a little water.
Simmer, covered, for 30 minutes until the squid is tender.
Adjust the seasoning, sprinkle with parsley and serve with white rice.