We ate this in a restaurant a few months ago and was delicious. I have been wanting to cook this dish since then. The ink gives the dish a salty taste of the sea and the “chipirones” even came with their ink conveniently packaged in a small perforated plastic bag. Now that’s evolution for you.
- chipirones (baby squid) prepared
- the ink of the chipirones
- 1/2 onion
- 1 clove of garlic, crushed
- 1 cup basmati rice
- tomato paste
- 1/2 cup of white wine
- olive oil
- salt and freshly ground black pepper
Fry the onion and garlic in olive oil to soften. Add the baby squid on a low heat.