Click on the image, above to submit to Pinterest.

Chipirones à la Criolla (Creole-style Squid)

Chipirones à la Criolla (Creole-style Squid) is a traditional Mexican recipe for a classic dish of squid stuffed with a blend of banana, bacon, mushrooms and onion that are cooked in a blend of tomato sauce and wine. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Creole-style Squid (Chipirones à la Criolla).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesVegetable RecipesMexico Recipes



Chipirones à la Criolla (Creole-style Squid) a Classic Mexican recipe for a dish of squid stuffed with a blend of banana, bacon, mushrooms and onion that are cooked in a blend of tomato sauce and wine.

Ingredients:

12 small squid
2 bananas
50g bacon
30g mushrooms, wiped clean and sliced thinly
1 medium onion
250g tomato sauce
1 garlic clove
1 egg
breadcrumbs from 1 slice of bread
1 tbsp Tabasco sauce
2 tbsp olive oil
1 tbsp white wine
salt and freshly-ground black pepper, to taste

Method:

Wash the squid and remove the tentacles and the quills.

In a bowl, beat together the egg, garlic, chopped bacon and breadcrumbs until well combined then stir in the mushrooms. Chop the squid tentacles and add these to the egg mix.

Peel and mash the banana, then stir into the egg mixture. Season to taste and use to stuff the bodies of the squid.

Heat the oil in a pan, add the chopped onion and cook for about 4 minutes, or until soft. Stir in the tomato sauce, wine, Tabasco sauce and bring to a simmer. Add the squid and cook for about 8 minutes, or until just cooked through.

Serve accompanied by boiled rice and garnish with chopped parsley.