Sunday, April 16, 2017

Chipirones en su Tinta / Baby squid in ink

 Link - we ate ours before I could get a picture

Something to change up the usual fish night offering.  Ink is sold in little frozen packets here, and is not really necessary since I don´t think there´s a distinct flavor change after you add it.  But it makes for a dramatic presentation.

Minced garlic to taste
1 leek chopped
1 medium tomato chopped
1 medium green pepper chopped
1/2 cup dry white wine
Salt and pepper
1 lb baby squids, cleaned and de-beaked.  Stuff the tentacles and fins into the cavity.

Heat a little olive oil in the pan, add the garlic for a moment then the vegetables, sauteeing until soft.  Add the white wine and allow to reduce 5 minutes.  Salt and pepper the squids lightly and add, lower the heat and simmer 20-25 minutes, covered.  Add the ink and stir to incorporate.  Serve with white rice.

Notes:  Tasty and simple.  I´d say that the stuffing needs a little something more, i.e. breadrcumbs and parsely or lemon or chives or something.  It would also probably be worth removing the squids at the end and puree the veggies and sauce for a more sophisticated presentation.

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