Chipirons en su tinta

Name: Chipirons en su tinta
Total time: 60 min
Yield: Serves 4
Cuisine: Basque Country
Ingredients: 1 kg (2.2 lb) fresh baby squid; 4 packets of cuttlefish ink (8 g total); 3 yellow onions, finely chopped; 4 tomatoes, peeled and chopped; 5 garlic cloves, crushed; 200 ml (¾ cup) Irouléguy white wine; 1 tsp Espelette pepper (AOP); 1 bunch of flat-leaf parsley, chopped

Baby squid in black ink sauce

⏱ 60 minServes 4Medium420 kcal

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

01 — Ingredients4 servings

1 kg (2.2 lb)fresh baby squidsmall squid
4 packetscuttlefish ink8 g total
3yellow onions, finely chopped
4tomatoes, peeled and chopped
5 clovesgarlic, crushed
200 ml (¾ cup)Irouléguy white wine
1 tspEspelette pepper (AOP)
1bunch of flat-leaf parsley, chopped

1 kg (2.2 lb) fresh baby squid small squid
4 packets cuttlefish ink 8 g total
3 yellow onions, finely chopped
4 tomatoes, peeled and chopped
5 cloves garlic, crushed
200 ml (¾ cup) Irouléguy white wine
1 tsp Espelette pepper (AOP)
1 bunch of flat-leaf parsley, chopped

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

1 large cast-iron sauté pan (28 cm / 11 in)

1 sharp knife (18 cm / 7 in blade)

1 cutting board

1 sturdy wooden spoon

1 food processor or blender

1 fine sieve for the sauce

1 medium stainless-steel ladle

4 soup plates for serving

03 — Method

Clean the squid, removing the innards and the clear quill, and rinse well under cold water.
Keep the tentacles whole and finely chop the fins to add to the sauce.
Cook the onions in the sauté pan with a little olive oil for 10 minutes until caramelized.
Add the crushed garlic, chopped tomatoes and Espelette pepper and cook 10 minutes until the liquid evaporates.
Stir in the Irouléguy wine and the ink, then blend until perfectly smooth.
Return the strained sauce to the pan, add the whole squid and cook covered over low heat for 25 minutes.
Adjust the seasoning and sprinkle generously with parsley just before serving.