- 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
- squid ink
- extra virgin olive oil
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.