Small Squid with Piquillo Pepper Sauce

photo by Andy Suarez

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A variety of squid and octopus appear in Spanish seafood conservas by different names; pulpo, calamares, chipirones. What are chipirones? The smallest of the squid. So there you have it. In this quick and delicious recipe chef Andy Suarez pan-fries them along with a romesco-esque sauce you can put together for a simple lunch or dinner or whatever meal the clock says is upcoming. 

Small Squid with Piquillo Pepper Sauce

Ingredients

• 1 tin Donostia Foods Small Squid in Olive Oil (Chipirones Rellenos) 
• 2 whole Donostia Foods Piquillo Peppers D.O. Lodosa 
• 1/4 cup Donostia Foods Extra Virgin Olive Oil 
• 2 tablespoons Donostia Foods Gran Reserva Sherry Vinegar
• salt and freshly ground black pepper
• green bits of a scallion
• lemon wedges 

Directions

1. In a food processor or blender, combine piquillo peppers, sherry vinegar, and olive oil and blend until you've achieved the desired smoothness. Season as you wish.

2. Pan-fry the chipirones over medium heat in the oil from the tin itself until they become golden brown and undeniably appetizing.

3. The green bits of scallion and a squeeze of lemon will finish it off.

recipe by chef Andy Suarez

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