Chipirones a la plancha
Grilled baby squid. This is a popular pintxo and seafood option at the restaurant.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Restaurante Bernardo Etxea
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Seafood has been a staple in Spanish cuisine for centuries, especially in coastal regions. Grilling, or 'a la plancha', is a simple cooking method dating back to ancient times, allowing for fresh ingredients to shine. The dish reflects Spain's long maritime history and its emphasis on fresh, seasonal ingredients.
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Chipirones a la plancha is a popular tapa, often enjoyed in bars and restaurants throughout Spain, especially in the Basque Country. It represents the Spanish tradition of sharing small plates and socializing.
Tapas Culture
Chipirones a la plancha is a quintessential tapa, designed to be shared among friends and family while enjoying a drink. It embodies the sociable and relaxed atmosphere of Spanish tapas culture.
Coastal Cuisine
This dish is a prime example of the emphasis on fresh seafood in Spanish coastal regions. The proximity to the sea influences the diet and culinary traditions.
Simplicity and Freshness
The dish highlights the Spanish appreciation for simple preparations that allow the natural flavors of high-quality ingredients to take center stage.
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The flavors of Chipirones a la plancha are primarily fresh and briny, with a hint of smoky char from the grill. Garlic, parsley, and olive oil enhance the natural sweetness of the baby squid.
The dish features the natural, slightly sweet and briny flavor of baby squid (chipirones). Olive oil provides richness and a subtle fruity note. Garlic adds a pungent aroma and savory depth, while parsley contributes a fresh, herbaceous element. A squeeze of lemon juice at the end brightens the flavors and balances the richness. The grilling process imparts a slightly smoky char, adding another layer of complexity.
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Freshness is Key
Choose the freshest baby squid possible. Look for plump, shiny bodies and a clean, sea-like smell. Avoid any that appear slimy or have a strong, fishy odor.
Don't Overcook
Baby squid cook very quickly. Overcooking will result in a tough, rubbery texture. Grill them just until they turn opaque and slightly curl, usually only a few minutes per side.
High Heat is Your Friend
Ensure your grill or pan is very hot before adding the chipirones. This will help them get a nice sear and prevent them from sticking.
Pat them Dry
Before grilling or pan frying, pat the chipirones dry with paper towels. This helps achieve a better sear and prevents steaming.
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