Chipirones: Learn the basics and their properties

Chipirones: Learn the basics and their properties

Chipirones are very popular in Spanish gastronomy, being used as an ingredient in many recipes and tapas: stuffed squid, squid in its ink, fried squid, etc. In this small entry we inform you about what they are, what properties they have and how they are eaten, so that you can be better informed before buying chipirones.

What are Chipirones?

Chipirones are a type of small squid (Loligo spp) of the invertebrate cephalopod family. They feed on plankton and when they grow they feed on small fish and crustaceans. Chipirones usually lives in shoals at a depth of about 100 metres, and migrates following the sea currents in an attempt to avoid the tuna, which is its main natural predator.

What are the properties of Chipirones?

Being a small squid, it has similar properties to squid:

  • It is a natural source of protein for muscle, tissue and bone recovery.
  • It provides a lot of energy, so it can be included in all kinds of varied and balanced diets.
  • It is rich in calcium, phosphorus, iodine and vitamin A.

In the following recipe you can discover a surprising tapa made with Chipirones in olive oil as a base.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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