irons in their ink, easy recipe

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Aria Cooper

Table of contents


  • 10 squid or squid
  • 2 onions
  • 100 gr. of serrano ham
  • 1 boiled egg
  • 2 cloves garlic
  • 1 tomato
  • 1 green bell pepper
  • 1 glass of white wine
  • water
  • squid ink
  • extra virgin olive oil
  • salt

Elaboration of the recipe "Chipirones en su tinta" (Squid in its ink):

Clean the squid, separate the fins and tentacles, chop and set aside.

For the stuffing, sauté an onion and 2 cloves of chopped garlic in a pan with a little oil. Add the chopped tentacles and fins and the chopped ham. Sauté the mixture and add the chopped boiled egg. Leave to warm.

In a casserole over very low heat, sauté the remaining onions, the other clove of garlic, the chopped green bell pepper and the tomatoes cut into small segments in a little oil. Sauté the whole and add the ink dissolved in a little water together with the white wine. Cook over low heat for 15 minutes. Then, mash the sauce with a potato masher and set aside.

Fill the txipirones with the previous preparation and close them with a toothpick. Fry the txipirones in a frying pan with oil and add them to the sauce. Cook for 20 minutes and adjust the salt level.

Aria Cooper is a passionate food enthusiast and an accomplished writer who has been sharing her love for all things culinary through her blog, Blog about Food. With a background in nutrition and a natural flair for storytelling, Aria combines her knowledge and creativity to provide readers with engaging, informative, and mouthwatering content. Her unique perspective on food, combined with a genuine appreciation for diverse cuisines and flavors, ensures that her blog is a treasure trove of delectable recipes, insightful articles, and entertaining food anecdotes. Whether she's experimenting with new ingredients, exploring local food scenes, or delving into food history, Aria's authentic voice and dedication to her craft make her blog a must-read for food lovers from all walks of life.