Chipirones, also known as calamares rellenos (meaning ‘stuffed squids’) are gorgeous in appearance and taste and the perfect way to enjoy squid whenever those cravings arise.
Opening the tin, you’ll find 5-8 of these plump torpedoes – their purple tentacles gently tucked inside – wading in a pool of briny olive oil. Firm but delicate, and not the slightest bit chewy, this flavor and textural combo is all but guaranteed to suck you in.
We recommend enjoying them sliced on crackers with some pickles and a dash of Salsa Espinaler, or giving them a quick snip with kitchen shears and folding them into your next weeknight paella.
TASTING: lean, brackish, firm
PAIRING: Lillet, squid ink bread, pickled hot peppers
INGREDIENTS: Baby Squid, Olive Oil, Salt
Opening the tin, you’ll find 5-8 of these plump torpedoes – their purple tentacles gently tucked inside – wading in a pool of briny olive oil. Firm but delicate, and not the slightest bit chewy, this flavor and textural combo is all but guaranteed to suck you in.
We recommend enjoying them sliced on crackers with some pickles and a dash of Salsa Espinaler, or giving them a quick snip with kitchen shears and folding them into your next weeknight paella.
TASTING: lean, brackish, firm
PAIRING: Lillet, squid ink bread, pickled hot peppers
INGREDIENTS: Baby Squid, Olive Oil, Salt
