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Nutrition Facts
Serving Size 1 (435g) Recipe makes 6 servings The following items or measurements are not included below: squid ink
Calories 414
Calories from Fat 149		(36%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 425mg		141%
Sodium 620mg		25%
Potassium 934mg		26%
Total Carbohydrate 25.0g		8%
	Dietary Fiber 3.1g	12%
	Sugars 8.4g
Protein 34.4g		68%
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Chipirones en su tinta (Stuffed Baby Squid in its own ink)

Recipe #35771 | 2 hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: canarygirl
Jul 30, 2002

Don't be put off by the color of the ink! This is one of the best dishes I tried while in Spain, and is well worth the time it takes to prepare. My friend had to convince me to try this one, but once I did, I realized it is one of the finest foods on the face of the Earth!! Try it and see for yourself!

SERVES 6 (change servings and units)

Ingredients

2 lbs small squid, cleaned,reserving tentacles and wings
1/2 lb shrimp, peeled and deveined
4 medium onions, divided
4 cloves garlic, divided
1 red pepper, divided
1/2 green pepper, divided
2 cups tomato sauce, divided
2 packets squid ink
6 tablespoons olive oil, divided,approximate
1/4 cup chopped parsley
1 cup white wine
2-3 tablespoons breadcrumbs, to taste
flour
salt

Directions

1
First, prepare filling.
2
Chop tentacles, wings, and shrimp.
3
Finely mince 1/2 of the quantity of each; onion, garlic, red pepper and green pepper.
4
Heat about 2 tablespoons olive oil in a fairly large sauteé pan over medium to medium-high heat.
5
Sauteé onions, garlic, red and green pepper until soft, then add the tentacles and shrimp and sautee briefly, until just cooked.
6
Incorporate 1 cup of tomato sauce, white wine and bread crumbs and cook over low heat until tentacles are tender.
7
About 20 minutes or so.
8
Now prepare the sauce.
9
Heat about 2 tablespoons olive oil in a sauteé pan over medium-high heat.
10
Sauteé the remaining onion, garlic, red and green peppers until soft.
11
Add chopped parsley and remaining tomato sauce.
12
Cook about 5-10 minutes until flavors meld a little.
13
While this is cooking, dilute the packets of ink with 1-2 tablespoons of water.
14
Add diluted ink to sauce, and allow to cook 10 more minutes.
15
Pureé sauce and reserve.
16
Now prepare the squid.
17
Stuff each small squid with the filling, and seal with a toothpick, and dredge in flour.
18
Heat about 2 tablespoons olive oil in a fairly large pan over medium heat, and fry the stuffed squid.
19
Drain on paper towels.
20
Serve stuffed squid over white rice and with sauce poured over.
21
Alternatively, place squid in a round ceramic dish, and pour sauce over to keep warm in the oven.