Rice with Chipirones and Alioli recipe

Rice with Chipirones and Alioli recipe

The most tedious part of cooking Chipirones is preparing and cleaning them by hand. So when you don't have much time or simply don't feel like spending hours in the kitchen, buying canned Chipirones is a great alternative. And if you use them to prepare a rice dish like the one we explain below, the result will be delicious:

Rice with Chipirones and Alioli recipe

This is a very simple and healthy recipe made only with natural ingredients and suitable for any diet.


  • 2 cans of Chipirones in olive oil
  • 1 can of artichokes
  • Aioli Sauce
  • 1/2 onion
  • 100 ml of white wine
  • 200g of round rice
  • 400ml fish soup
  • Olive oil
  • Parsley


1. Open the tins of Chipirones and set aside.

2. Cut the artichokes in two halves and set aside. Cut the Chipirones from one of the tins into small pieces.

3. Chop the onion and fry it in a frying pan with olive oil until it begins to brown.

4. Add the rice and stir for a few seconds. Add the white wine and stir again until the alcohol has evaporated.

5. Add the cut-up Chipirones  and the fish stock and turn the heat up to medium-high. Mix well and leave to cook for 8 minutes.

6. After 8 minutes, lower the heat and add the chopped parsley and leave for a further 7 minutes.

7. After 7 minutes, remove the pan from the heat, add the artichokes that we had cut and cover the pan with a kitchen towel to allow the rice to rest for 4 minutes.

8. Finally, plate the rice in a deep dish, placing the whole Chipirones  from the second tin on top of the rice and adding the aioli sauce to taste.

Serving suggestion: You can accompany this rice with Chipirones  with a young fruity red wine from the Vinos de Castilla y León Designation of Origin.

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.
You might also be interested in
Infinity% Tintenfisch Chipirones in Olivenöl 111g
In Stock
Infinity% Premium Tintenfisch 'Chipirones' in Olivenöl 111g
In Stock
Infinity% NEW Gefüllter Tintenfisch in Sauce Luças 115g
In Stock
-6% Premium Fischkonservenset Espinaler
37,90€ 40,50€
In Stock
Infinity% Aioli Sauce 135g Can Bech
Notify me Temporarily out of stock
Infinity% NEW Aioli Sauce mit geräuchertem Olivenöl 120ml
In Stock
Infinity% Bomba Reis (Paella Reis) 1kg
In Stock
Infinity% NEW Gota de Arena 2018 Castilla y León Bodega Gil Family Estates
Notify me Temporarily out of stock