Chipirones rellenos

Clean the baby squid, removing the innards and beak, and rinse under cold water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in chopped parsley and cook for another minute.

Add the cleaned squid to the skillet and cook for 2-3 minutes until they begin to curl.

Pour in white wine and bring to a simmer, allowing it to reduce by half.

Season with salt, black pepper, paprika, and red pepper flakes.

Add diced onion and tomato, stirring to combine.

In a separate bowl, mix flour with water to create a light batter.

Dip the squid into the batter and coat evenly.

Heat more olive oil in another pan over medium-high heat.

Fry the battered squid until golden brown, about 2-3 minutes per side.

Remove the squid and drain on paper towels.

Serve the squid hot, garnished with lemon wedges and capers.

Enjoy with a sprinkle of additional parsley if desired.

Spice Level:

Allergens