🇪🇸 Spain · Food
Chipirones en su Tinta (Baby Squid in its Own Ink)
By eatmundo · July 7, 2026
🇪🇸 ESA classic Basque and Northern Spanish delicacy, Chipirones en su Tinta features tender baby squid cooked in a rich, velvety sauce made from their own ink. This visually striking dish offers a profound depth of savory seafood flavor, often served with white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully clean 800g of baby squid: separate the head from the body, remove the clear quill, and discard the guts. Reserve the ink sacs if they are intact (you'll typically need 8-10g total). Rinse the squid thoroughly and pat dry. Chop the tentacles and fins finely.
- 2
In a large, deep skillet or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add 1 large onion, finely diced, and 3 cloves of minced garlic. Sauté gently until the onion is translucent and soft, about 8-10 minutes. Do not let it brown too much.
- 3
Add 1 grated ripe tomato to the skillet and cook for another 5-7 minutes, stirring occasionally, until the tomato has reduced and its juices have slightly thickened. This forms the flavorful base, or 'sofrito'.
- 4
Stir in the finely chopped tentacles and fins of the squid and cook for 2-3 minutes. Then, add the cleaned squid bodies and increase the heat slightly. Cook for 5 minutes until they start to release their liquid and turn opaque.
- 5
Pour in 100ml of dry white wine and bring to a simmer. Let it cook for about 5 minutes, allowing the alcohol to evaporate. This adds a lovely acidity and complexity to the sauce.
- 6
Carefully dissolve the 8-10g of squid ink (from the reserved sacs or store-bought) in 200ml of warm fish broth. Add this mixture to the skillet, stirring well to combine. Season with salt and black pepper to taste.
- 7
Reduce the heat to low, cover the skillet, and let the chipirones simmer gently for 30-45 minutes, or until the squid is incredibly tender. Stir occasionally to prevent sticking. The sauce should become thick and glossy.
- 8
Serve the Chipirones en su Tinta hot, garnished with freshly chopped parsley. This dish is traditionally accompanied by plain white rice, which beautifully soaks up the rich, dark sauce, or simply with crusty bread for dipping.
Frequently Asked Questions
How do I properly clean baby squid for this dish?+
Gently pull the head and tentacles away from the body. The guts will usually come out with the head; remove the clear plastic-like quill from inside the body. Rinse thoroughly, pat dry, and reserve the ink sacs if desired.
Where can I find squid ink if my squid doesn't have enough?+
Squid ink is often sold in small sachets or jars at gourmet food stores, specialty seafood markets, or online. It's a key ingredient, so using store-bought ink is perfectly acceptable and common.
Can I use larger squid instead of baby squid?+
While baby squid (chipirones) are traditional for their tenderness, you can use larger squid. However, larger squid will require a longer simmering time, potentially up to 60-90 minutes, to achieve the desired tender texture.
What is the best way to serve Chipirones en su Tinta?+
This dish is best served immediately, hot, alongside plain white rice. The rice provides a neutral canvas that absorbs the rich, intensely flavorful and visually stunning black sauce, balancing the dish beautifully.
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