INK CHIPIRONS

The squid is the star cephalopod of the Basque Coast! It is fished from mid-July until February on our coasts, using a curious hook called the "jig". For our preserved squids in ink, we only use fresh squids caught in the Bay of Biscay, and not frozen squids from the Pacific or the Indian Ocean (cheaper but less tasty). In summer, it is eaten grilled or cooked in its ink, which gives the dish its characteristic black color. This is what we call in the Spanish Basque Country “Calamares en su tinta”!   Our squid is cleaned then fried in olive oil. The sauce is then prepared with a reduction of tomatoes, white wine and bound with squid ink. In the siphon there is a gland which secretes sepia, a blackish, liquid and dense ink. A few drops of this substance are enough to disturb the water around the squid in order to escape from a predator, by combining this action with the transformation of its coloring through the play of chromatophores. We keep it to make a delicious sauce. The plus of the product: 100% manufacturing based on fresh and local products; fish that has not been frozen. Preparation Tip: Traditional Basque dish, simply reheat your Chipirons with ink over low heat. Serve them with rice or boiled potatoes. The sauce will top your side dish to add deliciousness to your dish! Ink squids can also be eaten cold as an aperitif. For a perfect wine pairing we recommend: a dry Jurançon White, a Côtes du Rhône Red, a Graves Red, an Irouléguy Red, a Bandol Blanc, a Bellet Blanc or a Cassis Blanc. If you like squids, don’t hesitate to discover our second can of Luzienne squids for sale online.