Baby Squid in Ink Sauce (Chipirones en su Tinta)
Chipirones en su tinta Say it: chee-pee-ROH-ness en soo TEEN-tah
Chipirones en su tinta is a classic Basque seafood dish featuring tender baby squid stuffed with their own tentacles and simmered in a rich, glossy black sauce made from their ink. Popular along Spain’s northern coast, especially in the Basque Country, it is typically enjoyed as a main course or tapa at family gatherings and seafood restaurants. The ink gives the sauce its striking color and deep, briny flavor that perfectly complements the sweet, delicate squid. Slow cooking ensures the squid stays melt-in-your-mouth tender while the sauce thickens to a luxurious consistency.
Baby Squid in Ink Sauce (Chipirones en su Tinta)
Chipirones en su tinta
Pronounced chee-pee-ROH-ness en soo TEEN-tah
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Carefully separate the tentacles from the squid bodies. Remove the quill, eyes, and beak from the tentacles; rinse everything well under cold water. Set the tentacles aside.
Gently pull the ink sacs from inside the squid bodies and place them in a small bowl. Crush the sacs with the back of a spoon, add 2–3 tablespoons of water or fish stock, and set the ink mixture aside.
Stuff each squid body with a small bundle of tentacles, then secure the opening with a toothpick so the filling stays inside during cooking.
Heat the olive oil in a large, heavy skillet or Dutch oven over medium heat. Add the chopped onion, garlic, and green pepper. Cook, stirring often, until the vegetables are soft and translucent, about 8 minutes.
Add the stuffed squid to the pan and cook for 2–3 minutes, turning once, until they turn opaque. Pour in the white wine and let it bubble until reduced by half.
Stir in the tomato paste, bay leaf, remaining fish stock or water, and the reserved squid ink mixture. Season with salt and pepper. Bring to a gentle simmer.
Cover and cook on low heat for 30–35 minutes, turning the squid occasionally, until they are very tender and the sauce has thickened to a glossy, coating consistency. If the sauce is too thin, stir in the flour slurry and simmer 2 more minutes.
Remove the toothpicks and bay leaf. Taste and adjust seasoning. Sprinkle generously with chopped parsley before serving.
Regional variants
In some coastal towns a splash of brandy or txakoli wine is added for extra depth. Modern versions sometimes include a touch of pimentón or serve the dish over rice or with crusty bread to soak up the sauce.
Cook's notes
- Ask your fishmonger to clean the squid and save the ink sacs if you prefer not to handle them yourself.
- Do not boil the squid vigorously or they will become rubbery; gentle simmering is essential for tenderness.
- The black sauce will stain plastic utensils and some countertops, so use stainless steel or glass.
Serve with
Crusty bread, boiled white rice, or simple boiled potatoes; a chilled glass of txakoli or dry white wine.
Make ahead and storage
The dish tastes even better the next day. Refrigerate in an airtight container up to 2 days; reheat gently on the stovetop with a splash of water.
