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chipiron

Chipirons are small calmars, also known as dwarf calmar or calmars in rings. They are from the Mediterranean coasts and the Atlantic, and are widely used in Spanish, Italian and French cuisine. Chipirons are generally prepared in rings, which are marinated and fried before being served as an aperitif or as an accompaniment to main dishes. They are also often used in the preparation of dishes in sauce, such as paellas and risottos. Chipirons are a source of protein and vitamins, in particular vitamin B12, which is essential for the health of the body. They are also a source of iron, zinc and copper, which are important for the normal functioning of the body.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

76

Calories
Basque squid
Basque squid
Fish Gourmet recipe
Nutrition
Values per 100 grams

Calories
80 Cal
Lipids
1.5 G
Cholesterol
244 Mg
Sodium
195 Mg
Potassium
230 Mg
Carbohydrates
0.6 G
Protein
16 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
0.2 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
0.3 Mg
Magnesium
42 Mg
Food fibers
-1 G
Calcium
15.7 Mg

FAQ

How to choose chipirons ?
Chipirons, or small calamars, are a type of sea fruit that is often found in Spain and France. When you buy chipirons, look for fresh seafood with firm skin and firm flesh. Chipirons must have a light and shiny color, without dark spots or soft parts. The eyes must be clear and tentacles must be intact. Avoid chipirons that have a strong or flabby smell, as it may indicate deterioration.
How to keep chipirons ?
Chipirons should be kept in a fresh environment to avoid their deterioration. If you bought fresh chipirons, place them in an airtight container and keep them in the refrigerator. Fresh chipirons can be kept in the refrigerator for a maximum of two days. If you bought frozen chipirons, keep them in the freezer until you use them. Fiddown chipirons can be kept for several months in the freezer.
How to cook chipirons ?
Chipirons, also known as small cuttlefish, are often consumed fried or toasted. To cook them, you can brush them with olive oil and grill them on a barbecue or under the grill of the oven, or fry them in hot oil. You can also use them in dishes such as risottos, paellas or seafood pasta.
What are the varieties of chipirons ?
Chipirons are a variety of smaller calamari, typical of Spanish and French Basque cuisine. They are often called squid in French.
What dishes go well with the taste of chipirons ?
Ink chipirons, which are chipirons cooked in a sauce made from cuttlefish ink, white wine, garlic and parsley. Plancha chipirons, which are chipirons cooked on a plancha, seasoned with olive oil, garlic and Espelette pepper. Stuffed chipirons, which are stuffed chipirons with a preparation based on rice, vegetables and seafood, baked or pan.

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