Name: Chipirones en su tinta
Ingredients: 1 unidad Cebolla grande, fresca y picada; 1 Los tentáculos y las alas de los chipirones picados; 10 gr Ajo picado; 500 gr Cebolla picada para la salsa; 180 gr Aceite de oliva; 75 gr Pimiento verde; 100 gr Salsa de tomate frito; 100 gr Vino blanco; 1 L Fumet

Cod in "pilpil"

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Squid in Its Ink

Course: Main dish

Cuisine: Basque cuisine

Keyword: squid, squids, european squid in its ink, european squids

Equipment

1 Board
1 Knife
1 Rondon
tongue
Gastronomy

Ingredients

1 Large, fresh, chopped onion
1 The tentacles and wings of the chopped squid
10 gr Chopped garlic
500 gr Chopped onion for the sauce
180 gr Olive oil
75 gr Green pepper
100 gr Fried tomato sauce
100 gr White wine
1 L Fish broth

Instructions

Sauté the onion and garlic until they are well cooked.
Add the tentacles and the previously chopped fins and cook for about 20 minutes until the liquid released by the squid has been absorbed. Season the mixture.
After letting it cool, stuff the squid with the mixture. Do not overfill them, as they may burst due to shrinking. Secure with a toothpick and sauté in hot oil, reserving the juice they release.
In the same pan where the squid were sautéed, gently fry the onions and green pepper in olive oil.
Once they have softened, add the white wine, reduce, and add the tomato sauce. Add the fish stock and let it cook. Add the squid ink, cook for another 15 minutes, blend, and strain through a fine sieve.
Place the stuffed squid (after removing the toothpicks) into the sauce along with the juice they released while sautéing, and cook them over low heat until tender.

KAÑOYETAN

125 Aniversario

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