🦑 Txipirones en su tinta (baby squid in ink)

Name: Txipirones en su tinta (baby squid in ink)
Total time: 75 min
Yield: 4
Cuisine: Spain · Basque Country
Ingredients: 800 g baby squid, cleaned, tentacles reserved; 2 large onions, finely chopped; 2 tomatoes, grated; 3 garlic cloves; 100 ml white wine; 8 g squid ink; 3 tbsp olive oil, salt

Origin: Spain · Basque Country

275kcal

per serving · 250 g

110kcal

per 100 g

30 gProtein12 g / 100 g

10 gFat4 g / 100 g

12 gCarbs5 g / 100 g

Txipirones en su tinta is a Basque dish of small whole squid braised in a glossy black sauce made from slow-cooked onion, tomato, garlic, wine and the squid's own ink. The squid are tender and the sauce is deep, briny and slightly sweet from the onion. It is typically served with white rice or as a tapa (pintxo) in Basque bars.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein12 g protein per 100 g — 44% of the calories

Not vegetarianbecause of: baby squid, squid ink

Not veganbecause of: baby squid, squid ink

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

baby squidoniontomatosquid inkgarlicwine

Recipe

4 servings75 min

Ingredients

800 g baby squid, cleaned, tentacles reserved
2 large onions, finely chopped
2 tomatoes, grated
3 garlic cloves
100 ml white wine
8 g squid ink
3 tbsp olive oil, salt

Method

Chop the tentacles finely and stuff them into the squid bodies; close with a toothpick.
Sear the squid briefly in 1 tbsp oil and set aside.
Cook the onions and garlic slowly in the remaining oil for 25–30 minutes until very soft, then add the tomato and cook 10 minutes more.
Add the wine, let it bubble for 2 minutes, then stir in the ink diluted in a little water and blend the sauce smooth.
Return the squid to the sauce and simmer gently for 20–25 minutes until tender; season and serve.

How to make it lighter

The squid itself is lean; most calories come from the oil, so measure it — 1 tbsp ≈ 120 kcal.
Serve with a modest portion of rice and a green salad.
Soften the onion with a splash of water instead of extra oil.

History

The dish is a classic of Basque coastal cooking, where txipirones — the Basque name for baby squid — are caught in summer. It is now made throughout northern Spain, often with frozen ink sachets.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →