Chipirones Recipe
Point Judith baby squid ragout, squid ink, Albariño wine, calasparra rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Squid
Clean the baby squid by removing the innards and ink sac. Rinse under cold water and set aside.
- 2
Sauté Aromatics
In a large skillet or paella pan, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, sautéing until translucent.
- 3
Cook the Rice
Add the calasparra rice to the skillet, stirring for a couple of minutes until the rice is slightly toasted. Pour in the Albariño wine and allow it to evaporate.
- 4
Add Squid and Stock
Stir in the cleaned baby squid and squid ink, mixing well. Gradually add the fish stock while stirring, ensuring the rice absorbs the liquid.
- 5
Simmer
Reduce the heat to low and cover the skillet. Let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 6
Final Touches
Once cooked, season with salt and black pepper to taste. Garnish with fresh parsley before serving.
