Can I use frozen squid?
Yes, frozen baby squid can be used. Thaw it completely and pat it dry before cleaning and chopping. Ensure it's good quality.
LUNCH
Basque Txipirones en su Tinta (Squid in its Own Ink) with Rice
This classic Basque dish features tender baby squid simmered in a rich, savory sauce made from its own ink, served alongside fluffy white rice. It's a unique and flavorful seafood experience that transports you to the coastal regions of Spain.
HOW TO MAKE IT
Let's cook.
01
Carefully clean the baby squid, separating the bodies from the tentacles. Reserve the ink sacs. Finely chop the squid bodies and tentacles.
02
In a large skillet or Dutch oven, heat 1/4 cup olive oil over medium heat. Add the chopped onion and cook for 8 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
03
Stir in the chopped squid and cook for 5 minutes, until it releases its liquid. Add 1 tablespoon all-purpose flour and stir well, cooking for 2 minutes to toast the flour.
04
Pour in 1/2 cup dry white wine and 1/2 cup fish broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
05
Carefully open the reserved ink sacs and squeeze the ink into the simmering sauce. Stir well until the ink is fully incorporated, giving the sauce a deep black color. Reduce heat to low, cover, and simmer for 30 minutes, or until the squid is very tender.
06
While the squid simmers, prepare the rice. In a medium saucepan, combine 1 cup long-grain white rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes, until all water is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
07
Taste the squid sauce and adjust seasoning if needed. Serve the Txipirones en su Tinta hot, spooned generously over the fluffy white rice.
About This Recipe
This classic Basque dish features tender baby squid simmered in a rich, savory sauce made from its own ink, served alongside fluffy white rice. It's a unique and flavorful seafood experience that transports you to the coastal regions of Spain.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can add a pinch of smoked paprika to the sauce along with the flour. Ensure the squid is very fresh for the best taste and texture.
Easy Substitutions
If fresh squid ink is unavailable, you can use store-bought squid ink paste (about 1-2 teaspoons, dissolved in a little water or broth). For a non-alcoholic version, substitute the white wine with additional fish broth.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Serving Suggestions
Serve with a simple green salad dressed with a vinaigrette to cut through the richness. A crusty baguette is excellent for soaking up the delicious sauce. A glass of crisp, dry white wine, such as a Txakoli, pairs wonderfully with this dish. For a more substantial meal, you could add some sautéed bell peppers to the sauce.
Common Mistakes
Overcooking the squid initially can make it rubbery; cook just until it releases its liquid before simmering. Not properly cleaning the squid or reserving the ink sacs can compromise the dish's authenticity and flavor. Not stirring the flour thoroughly can lead to lumps in the sauce. Using too much liquid initially can result in a thin, watery sauce; it's better to add more gradually if needed. Forgetting to season the rice can result in bland accompaniment.
Frequently Asked Questions
What if I can't find squid with ink sacs?
Many specialty seafood stores or online retailers sell squid ink separately in small packets or jars. Use about 1-2 teaspoons of paste, dissolved in a little liquid.
Is the ink safe to eat?
Absolutely! Squid ink is a natural ingredient used in many cuisines, particularly in Mediterranean and Asian dishes. It's safe and adds a unique flavor and color.
Can I make this dish ahead of time?
Yes, the squid in its ink sauce can be made a day in advance and reheated. The flavors often deepen overnight. Prepare the rice fresh just before serving.
MORE TO KNOW
Working with fresh squid ink can be a bit messy, so wear an apron and consider using gloves. The key to tender squid is not to overcook it initially, then allow it to simmer slowly in the sauce. If the sauce becomes too thick during simmering, add a tablespoon or two of fish broth or water until it reaches your desired consistency. The deep, briny flavor of the ink is what makes this dish truly special, so don't be shy with it!
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