Authortapasonline
RatingDifficultyBeginner

Baby squid in sauce - this dish is best made with chipirones, also known as puntillitas or chopitos, the very small baby squid that are normally sourced from southern Spain, but any small squid will suffice, or you could even use a large one cut into pieces.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 650 g Baby Squid
 6 Spring Onionsdiced
 4 Cloves of Garlicpeeled and sliced
 40 g Raisins
 30 g Pine Nuts
 100 ml White Wine
 300 ml Water
 1 tbsp Olive Oil
 1 small handful of Flat Leaf Parsleychopped
 1 pinch of Sea Salt
 1 pinch of White Pepper
 1 Bay Leaf
1

Clean the squid thoroughly, removing the spines if necessary, then sauté them in olive oil, seasoning with salt and pepper.

2

Add the spring onion, garlic, pine nuts, raisins and bay leaf.

3

Add the white wine, stirring gently.

4

Place in a stockpot, add the water and cook over a low heat for about twenty minutes.

Category, Cooking Method,

Ingredients

 650 g Baby Squid
 6 Spring Onionsdiced
 4 Cloves of Garlicpeeled and sliced
 40 g Raisins
 30 g Pine Nuts
 100 ml White Wine
 300 ml Water
 1 tbsp Olive Oil
 1 small handful of Flat Leaf Parsleychopped
 1 pinch of Sea Salt
 1 pinch of White Pepper
 1 Bay Leaf

Directions

1

Clean the squid thoroughly, removing the spines if necessary, then sauté them in olive oil, seasoning with salt and pepper.

2

Add the spring onion, garlic, pine nuts, raisins and bay leaf.

3

Add the white wine, stirring gently.

4

Place in a stockpot, add the water and cook over a low heat for about twenty minutes.

Chipirones en Salsa