Baby squid Basque style: the easy recipe

The first time I cooked baby squid Basque-style, I realized something very simple: this dish is all about timing. If you cook baby squid for too long, they become tough and rubbery. If you cook them just the right amount of time, then let them simmer in a well-stewed piperade, they become tender and incredibly flavorful.

My version remains very classic: a base of piperade (onions, peppers, tomatoes, garlic), a splash of white wine to loosen the flavors, a little tomato paste for depth, and Espelette pepper for the signature touch. Nothing complicated, but you have to take the time to let the vegetables soften gently. That's where it all comes together: the sauce should be smooth, not watery, almost caramelized.

I also love this dish because it's naturally light and rich in protein: baby squid is nutritionally powerful without being heavy. And what's more, it can be prepared in less than an hour, with just a saucepan and a frying pan.

Serve it with rice, steamed potatoes, or a nice slice of bread for dipping (that's often the best way). And if you like it a little spicy, my advice is simple: add the Espelette pepper at the end, not the beginning, so you can control the amount perfectly.

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Chipiron à la basquaise

Recipe by Nathalie Laplace

4.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

25

minutes

Cooking time

35

minutes

Calories

264

kcal

Total time

1

hour 

Baby squid, lightly seared and then simmered in a rich, creamy piperade, with a touch of Espelette pepper. A simple, fragrant, and truly generous Basque dish.

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Ingredients

• 800g of cleaned baby squid (chipirons)

• 2 yellow onions (approx. 250g), sliced

• 2 green peppers (approx. 300g), deseeded and sliced

• 1 red bell pepper (approx. 150g), deseeded and sliced

• 4 ripe tomatoes (approx. 500g), peeled and chopped

• 3 garlic cloves, chopped

• 2 tablespoons of olive oil (approx. 30g)

• 10 cl of dry white wine

• 1 tablespoon of tomato paste (approx. 20g)

• 1 bay leaf

• 1/2 teaspoon of Espelette pepper (adjust as needed)

• 1/2 teaspoon of fine salt (adjust as needed)

• Black pepper (2-3 turns of the mill, multiply as needed)

• 1 tablespoon of chopped flat-leaf parsley (optional)

Preparation steps

• Prepare the baby squid: dry them thoroughly with paper towels. Cut the bodies into rings if you like, or leave them whole if they are small. Keep the tentacles. The goal: to prevent them from releasing too much water during cooking.
• Blanch the tomatoes: make a small cross underneath, plunge them into boiling water for 20 seconds, then into cold water. Peel, roughly remove the seeds if you want a milder sauce, then chop.
• Start the piperade: In a sauté pan, heat 1.5 tablespoons of olive oil over medium heat. Add the onions with a pinch of salt. Sweat for 5 minutes, without browning.
• Add the sliced ​​peppers. Cook for 10 minutes, stirring occasionally: they should soften and begin to melt.
• Add the garlic and stir for 30 seconds (just long enough for it to release its aroma). Then add the chopped tomatoes, tomato paste, and bay leaf. Let it simmer uncovered for 10 minutes over medium-low heat to reduce the sauce.
• While the stew is simmering, sear the baby squid: in a large, hot pan, pour the remaining olive oil. Add the baby squid in a single layer (do this in two batches if necessary). Sear for 1 to 2 minutes, stirring occasionally: they should just get a quick burst of heat, not boil in their own juices.
• Deglaze the pan with the white wine. Scrape up the browned bits for 30 seconds, then pour everything (baby squid + juices) into the pan with the piperade.
• Simmer for 5 to 8 minutes over low heat: the sauce should be gently simmering. Taste and adjust the salt and pepper. Add the Espelette pepper at the end of cooking to preserve its aroma.
• Turn off the heat and let it rest for 2 minutes. Optionally, sprinkle with parsley. Serve piping hot, with rice or steamed potatoes.

📊 Nutritional Information

1 serving (approx. 360g)

* RDA = Recommended Daily Allowance

📝 Notes

If your baby squid are large, remove the small translucent quill inside and the skin if it's thick. And if you're using frozen baby squid, defrost them in the refrigerator and then pat them dry thoroughly before searing them.

💡 Chef's Tips

The key is the water: dry the baby squid thoroughly and sear them over high heat, otherwise they'll release too much liquid and the sauce will become diluted. And for a milder piperade, remove some of the seeds from the tomatoes.

🔄 Variations

• For a more robust flavor: add 1 tablespoon of finely chopped Bayonne ham when sweating the onions.
• For extra "sauce": add 5cl of water or fish stock if your piperade has reduced too much, then simmer for 2 minutes.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.