Chipirones rellenos de arroz, rice-stuffed baby squid, is a traditional Spanish dish of tender squid filled with a flavorful rice stuffing. It’s often served as a main course or a tapa and is popular in many coastal regions of Spain.
To make it, the squid are cleaned and the tentacles separated from the bodies. The tentacles are chopped and sautéed with onion, garlic and tomatoes in olive oil until tender. Then the rice is added to the pan and cooked until tender and fragrant.
Once the rice filling is cooked, it’s stuffed into the squid bodies, which are secured with toothpicks or kitchen string. The stuffed squid are then fried in a pan until golden on all sides and cooked through.
The stuffed squid are served hot with a salad or roasted vegetables. They’re often garnished with chopped parsley or sliced almonds for extra flavor and texture.
Rice-stuffed baby squid is a delicious, unique dish, perfect for seafood lovers. Tender squid and a tasty rice filling make a dish that’s both satisfying and comforting. It’s a great example of Spain’s rich culinary heritage, which celebrates the abundance of fresh fish and seafood along its coast.