Chipirones en Su Tinta

Ingredients - Serves 4

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• White wine - 200 ml
• Tomato - 1, finely chopped
• Green pepper - 1, finely chopped
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Squid ink - 4 sachets
• Baby squid - 1 kg

Let's Get Started

1. Clean the baby squid, reserving the ink sacs.
2. Heat the olive oil in a large pan over medium heat.
3. Add the onion, garlic, and green pepper and cook until softened.
4. Add the baby squid to the pan and cook for a few minutes until they change color.
5. Add the tomato and cook for a few more minutes.
6. Add the white wine and let it reduce by half.
7. Add the squid ink, salt, and pepper and stir well.
8. Cover the pan and simmer for about an hour, until the squid is tender.
9. Serve the Chipirones en su Tinta with crusty bread or rice.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 10g
• Carbs: 15g
• Protein: 20g
• Sodium: 500mg
• Sugar: 2g