Chipirones encebollados

Tender baby squid simmer slowly in a spicy onion and tomato sauce with garlic, white wine and paprika. The chili heat makes this dish really fiery, and crusty bread is a perfect accompaniment.

By Beeny · 4 servings · 35 minutes

Ingredients

  • 800 g Baby squid (chipirones), cleaned
  • 500 g Onions
  • 4 Stück Garlic cloves
  • 4 EL Olive oil
  • 150 ml dry white wine
  • 400 Dose chopped tomatoes
  • 1 TL sweet smoked paprika powder
  • 1 TL chili flakes
  • 2 Stück bay leaves
  • 100 ml water
  • 1 Bund bunch flat-leaf parsley
  • salt
  • pepper

Method

  1. Peel the onions and cut them into fine strips or half rings. Finely chop the garlic.
  2. Heat the olive oil in a large pot or wide pan with a lid. Sauté the onions over medium heat for about 10 minutes until golden brown, then briefly fry the garlic along with them.
  3. Pat the squid tubes and, if using, the tentacles dry, cut into rings and add to the onions with the chili flakes and paprika powder. Briefly sear over high heat while stirring, until they take on a little color.
  4. Deglaze with the white wine and loosen the browned bits from the bottom of the pot. Add the tomatoes, water and bay leaves, and season with salt and pepper.
  5. Bring everything to a boil, then reduce the heat and simmer gently with the lid on for about 20 minutes, until the squid is tender and the sauce is thick. Stir occasionally.
  6. Remove the bay leaves and adjust the sauce with salt and pepper. Finely chop the parsley and fold it into the dish. Serve hot.