Squid in its ink: history and Basque tradition
Squid in its ink is one of the emblematic dishes of Basque cuisine, along with bacalao al pil pil and marmitako. The word "chipirón" comes from the Basque "txipiroi," which refers to small squid (Loligo vulgaris) less than 10 cm long. The traditional recipe became popular on the coasts of Gipuzkoa and Biscay in the 19th century among fishing guilds.
The "stuffed" version is a more festive elaboration: the tentacles are used to make a stuffing with onion, garlic, and sometimes ham, thus returning part of itself to the squid. The sauce, dark and deep thanks to the ink, is the signature of the dish.
How to choose the best squid
The squid should be small (between 6 and 10 cm in body length), fresh or well-frozen. If fresh, check:
- Bright and transparent eyes
- Firm, not flabby, body
- Bright color with pinkish tones on the membrane
- Clean sea smell, no ammonia
If using frozen squid, thaw in the refrigerator for 12 hours. If canned (like Bacalalo's stuffed squid in olive oil), they come pre-cleaned and pre-cooked, reducing preparation time to 15 minutes.
Three creative stuffings: classic, Iberian, and seafood
The traditional stuffing uses chopped tentacles with sautéed onion. We propose three variations that elevate the dish:
Classic stuffing (tentacles + egg): Finely chop the tentacles, sauté with onion and garlic, add chopped hard-boiled egg and parsley. Pure squid flavor.
Iberian stuffing (ham + caramelized onion): Chop 100g of Iberian ham, mix with caramelized onion and toasted breadcrumbs. Provides richness and a meaty flavor.
Seafood stuffing (shrimp + anchovy + cheese): Chop 100g of peeled shrimp, 2 Cantabrian anchovy fillets, and 50g of fresh cheese. Creamy, intense, surprising.
Stuffed Squid in Rías Gallegas Olive Oil - 8/10 Units | Dardo
Direct selection from Bacalalo, verified quality.
Step-by-step preparation
Premium "00" Cantabrian Anchovy Fillets
Direct selection from Bacalalo, verified quality.
The secret to the sauce: long sauté and quality ink
The sauce for squid in its ink is the soul of the dish. The two keys to a professional sauce are:
Long sauté of onion. Onions should be sautéed for 20-30 minutes over very low heat until transparent, soft, and beginning to brown. This is what provides sweetness and a silky texture. No shortcuts.
Quality ink. If you use ink from the squid itself (from its internal sac), you'll have the best option but it requires very fresh squid and experience. Failing that, use ink in sachets from a well-known brand (Goyena, Solanas), 1 sachet per person. Dilute in hot broth before adding.
Pairing: with which wines and breads to accompany
Squid in its ink calls for full-bodied yet fresh wines. The most balanced options are:
- Young Basque Txakoli: Its acidity cuts through the intensity of the ink. An ideal appetizer.
- Albariño Rías Baixas: Minerality and volume to accompany the main dish.
- Rueda Verdejo: A more affordable alternative with tropical notes that lighten the sauce.
- Rioja Crianza: If you prefer red, opt for a modern (non-oxidative) Crianza. The fruit combats the intensity.
To accompany, toasted rustic bread or white rice that will absorb the sauce. Avoid potatoes: the ink masks their flavor.
Conclusion: a dish worth the time investment
Stuffed squid in its ink takes time (1h15m) but it's worth it: it's a celebratory dish that captivates. If you want to save steps, Bacalalo's canned stuffed squid already come stuffed and cooked; you just need to make the sauce.
It's one of those dishes that demonstrates why Basque cuisine is recognized worldwide: full use of the product, slow sautéing technique, depth of flavor, and elegant presentation.
Stuffed Squid in Rías Gallegas Olive Oil - 8/10 Units | Dardo
Direct selection from Bacalalo, verified quality.
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Frequently asked questions
Can I use large squid instead of small squid?
It's not the same. Large squid has a thicker texture and requires more cooking. If you use it, cut it into pieces instead of stuffing it. The sauce works the same.
Where does squid ink come from?
From an internal gland called the ink sac, connected to the digestive system. It measures a few millimeters and releases a dark pigment (melanin) as a defense mechanism.
Is squid ink edible and safe?
Yes, completely. It is used in cooking and as a food pigment. It provides an intense marine flavor and deep black color. It has no nutritional contraindications.
How long can stuffed squid in its ink be stored?
In the refrigerator, up to 3 days in an airtight container. In the freezer, up to 2 months. Reheat gently so they don't toughen.
Why is white wine used and not red?
White wine adds acidity without masking the flavor of the ink. Red would dominate and break the balance. In some regional variations (northern Burgos), red is used, but it is minority.
What to do if the stuffing comes out during cooking?
Close the squid with a toothpick from the beginning. If some still comes out, it's fine: it will go into the sauce and enrich it.
Is this dish suitable for coeliacs?
Yes, if you don't use bread in the stuffing and verify that the ink and fish broth are gluten-free. The basic recipe is naturally gluten-free.
How many squid per person?
If they are small (6-8 cm), 4-5 per person. If they are medium (8-10 cm), 3 per person. As a main course, 250-300g total.
