Entree: Spain – Basque Country – Chipirones en su Tinta (Baby squid cooked in a rich black ink sauce made from its own ink)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 18 min

Total 45 min

Ingredients

- 1 lb (454 g) cleaned baby squid (chipirones), reserve ink sacs if possible
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 3 garlic cloves, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish or vegetable stock
- 1/2 cup (120 g) crushed tomatoes
- 2 tbsp (30 ml) squid ink (from sacs or 1–2 sachets), dissolved in 2 tbsp (30 ml) warm stock
- 1 bay leaf
- 1 tsp (5 g) granulated sugar
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- For serving: 1 cup (185 g) long-grain rice, uncooked
- For cooking rice: 2 cups (480 ml) water and 1/2 tsp (3 g) salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using fresh squid ink sacs, carefully extract and set aside. Rinse squid and pat dry; cut tubes into rings and keep tentacles whole.
2. Heat olive oil in a wide sauté pan over medium heat. Add chopped onion and cook until translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Increase heat slightly, add squid and sauté 2–3 minutes until it begins to firm but not fully cooked. Deglaze with white wine and let reduce by half, about 2 minutes.
4. Stir in crushed tomatoes, bay leaf, sugar, salt and pepper. Add stock and the dissolved squid ink, stirring until evenly combined and the sauce turns glossy black. Reduce heat to low and simmer gently 12–18 minutes until squid is tender and sauce is reduced to a thick, coating consistency.
5. While the squid simmers, rinse rice and combine with 2 cups (480 ml) water and 1/2 tsp (2.5 ml) salt in a saucepan. Bring to a boil, reduce to low, cover and cook 15–18 minutes until water is absorbed. Fluff with a fork.
6. Taste sauce and adjust seasoning. Remove bay leaf and sprinkle chopped parsley over the squid. Serve chipirones en su tinta hot spooned over or alongside the cooked rice.

1. If using fresh squid ink sacs, carefully extract and set aside. Rinse squid and pat dry; cut tubes into rings and keep tentacles whole.
2. Heat olive oil in a wide sauté pan over medium heat. Add chopped onion and cook until translucent, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Increase heat slightly, add squid and sauté 2–3 minutes until it begins to firm but not fully cooked. Deglaze with white wine and let reduce by half, about 2 minutes.
4. Stir in crushed tomatoes, bay leaf, sugar, salt and pepper. Add stock and the dissolved squid ink, stirring until evenly combined and the sauce turns glossy black. Reduce heat to low and simmer gently 12–18 minutes until squid is tender and sauce is reduced to a thick, coating consistency.
5. While the squid simmers, rinse rice and combine with 2 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, reduce to low, cover and cook 15–18 minutes until water is absorbed. Fluff with a fork.
6. Taste sauce and adjust seasoning. Remove bay leaf and sprinkle chopped parsley over the squid. Serve chipirones en su tinta hot spooned over or alongside the cooked rice.