Chipirones en su tinta-“BABY CUTTLEFISH IN THEIR INK”

How to do BABY CUTTLEFISH IN THEIR INK?
Today it’s the turn for a traditional basque dish. The baby cuttlefish is typical of the Cantabric coast and famous in the Spanish cuisine. It’s easy to prepare, without bad calories and lowcost recipe for your pocket!

Ingredients for the baby cuttlefish in their ink:
500 gr of baby cuttlefish
2 ripe tomato
2 big onions
1 clove of garlic
1 glass of white wine
1 piece of bread
Oil
Salt

HOW TO MAKE IT
Cut the onions, garlic and tomato finely and put in the pan until we have the sauté of the vegetables. Place on a pot on medium heat with a drizzle of oil and cook.
Mince the bread and add into the pot. Keep it there for a minutes, until it mix well!
We have to mix the ink of the baby cuttlefish with the white wine and add it on the pot. Cook it during half an hour.
Then, we have to pass it through the beater machine and form the ink sauce, creamy and without lumps.
To finish the recipe, we need to clean the baby cuttlefish and put it on the pot with the rest of the ingredients.
We need to put the salt now! Keep it cooking for 15 minutes more and the baby cuttlefish in their ink are ready to eat!

TIP
I know this sauce is too dark (because of the ink of the cuttlefish) and it’s not esthetic, but the flavor, the tasting and the smell of this dish is typical in Spain and you must to try it!

Fuente: 1,2 Comidinas de la Abuela, 3 Gure Sukalkintza

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