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It’s good to prepare traditional recipes to the letter, but it’s also a good idea to try to give a twist to those traditional dishes with a touch of the house and originality. And there is no chef more innovative than Martín Berasategui. That’s why we have recovered the recipe for Berasategui’s chipirones encebollados, so you can cook yourself a dish worthy of the 13 stars held by the chef with the most stars. Take note of the step by step.
Chipirones encebollados recipe
Ingredients:
- 1 kg squid
- 3 onions
- 1 green bell pepper
- 25 ml of white wine
- 1 dried chili pepper
- 2 cloves of garlic
- 1 bay leaf
- Black pepper
- Salt
- Olive oil
Preparation:
- First chop the onion and bell pepper in julienne strips and sauté them in a frying pan with olive oil until they are well fried.
- In another frying pan with oil, sauté the sliced garlic and then add the baby squid. Sauté well and add to the onion pan.
- Pour the wine into the frying pan with the squid and let the alcohol evaporate. Right after, add it to the main frying pan.
- Season to taste with salt and pepper and add the bay leaf and the chilli. Stir and cook for 20 minutes over low heat.