Riff on chipirones

October was not a big blogging month, as sickness, travel, and general busyness disrupted things. Of course, we have most certainly have been eating, but mainly variations on usual staples.

However: here is something new!

Yusuke very much appreciated the wonderful food that he had in Spain and wanted to recreate a bit of that at home.

He was excited to find some tiny squid—akin to Spanish chipirones—in our grocery store. Alas and alack, he was very disappointed to find that the ink had been removed, so the final result was not quite what he anticipated.

Anyway, this dish was composed of the following:

  • potatoes
  • squid
  • chives
  • olive oil
  • sea salt
  • lots of white wine
  • water
  • a pinch of bonito flakes

No particular measurements were used: just the right ones!

A note on the sea salt: for this dish in particular, Yusuke procured some sea salt from Portugal (via a Montreal grocery store). The brand is Bela Mandil, and it has won a “slow food award for defense of biodiversity.” In other words, it tastes better than generic salt!

Yusuke began this dish by sautéeing garlic and diced potato. Then he added the rest of the other ingredients to a frying pan. The bonito was added at the last moment since the taste wasn’t quite right. Although Yusuke said that the dish lacked the depth of taste compared to what he had in Spain, it was still quite yummy.

Pictured below is Yusuke’s meal in Spain that inspired this dish. Note the dark colour from the ink!

Delicious looking mini-squid (chiporones) in Spain. Complete with ink!

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