![]() Rinse the tentacles and bodies in fresh water. Gently remove the cartilage from inside the squid. The little flying squid is a species of squid, one of the arrow squids of the genus Todarodes, in the subfamily Todarodinae of the flying squid family.Discard the entrails, reserving the ink sac.Using scissors, cut off the tentacles at eye level and reserve them. Pull lightly to separate the head from the body.Preparing baby squid (chipirons) with Jean-Marie Gautier Their size allows them to be stuffed with Bayonne ham or other fillings.Īll cephalopods have an ink sac that allows them to flee while they blind their predators in cooking, the ink adds a subtle flavor to sauces or arroz negro (the black rice found throughout Spain), dark as a gypsy's eye. They are prepared Madrilena-style (with onions, tomatoes, peppers, olive oil and garlic) or in a sauce. They are highly prized in the local cooking. The little squid return to the Atlantic coast to reproduce. In the Basque country they are called "chipirons" Pedro Arregui prepares his squid live, seared on the grill and decorated with a ribbon of their ink, tempered by an onion reduction: they are crisp and their flavor balances the sweetness of the onion (particularly Spanish onion) and the slight bitterness of the ink. Simply clean them.īaby squid can be used like calamari and octopus: grilled, marinated, fried, sautéed or used in fritters or salads. They are small, so the whole squid can be eaten. The inner "shell" or cartilage is greatly reduced. Also known as the Humboldt or jumbo squid ( Dosidicus gigas ), it rises every night from the depths of the ocean for a few hours of frenzied feeding at the surface. ![]() 3 to 6 cm long, baby squid are oval, slightly flattened, with 8 short legs and 2 long tentacles.
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