Chipirones en su tinta : Cuttlefish in ink sauce

You might not have ever eaten black food.  This is a good place to start.  It’s a very typical dish; a very small squid, the body stuffed with tentacles and the sauce made using the squid ink. Usually served with white rice - - for the contrast I guess.  I had it a while ago in a restaurant in town.


Chipirones en su tinta : Cuttlefish in ink sauce

Serves: 4


  • 12 or so chipirones (little squid, cuttlefish) cleaned; 1kg [2#]
  • olive oil
  • 2 onions, chopped fine
  • 1 green pepper, chopped
  • 1/4 C parsely, chopped
  • 2 cloves of garlic, chopped
  • 1/2 C white wine
  • 1/4 C tomato sauce
  • 1 package squid ink


  1. Clean the chipirones; see notes
    • chop
  2. Oil in a pan
  3. Onion in the pan, soften
  4. Add 1 of the garlic cloves
  5. Add the tentacles
  6. Sauté 5 minutes; just to color
  7. Add the parsely, stir
  8. Stuff into the bodies of the squid; seal the open ends (toothpicks?)
  9. In that same pan, more oil, fry the squid for color – set aside
  10. In that same pan, put the other onion - soften
  11. Add the other garlic clove
  12. Add the green pepper
  13. And the wine and tomato sauce
  14. Dilute the ink in a bit of wine and add that
  15. Add the rest of the wine
  16. Cook a good while (15 min)
  17. Puree the sauce; maybe with a stick mixer
  18. Add the squid to the sauce; bring to a boil and simmer 20 minutes
  19. Remove the toothpicks



  1. Clean chipirones by removing the tentacles, eyes, beak and bone.  Keep the tentacles and the pouch
  2. If there’s not enough sauce when you add the squid to at least 1/2 cover then then use more wine or some fish stock

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