A famous dish in the Basque country, txipirones en su tinta aren’t your average calamares. Whole squid are first seared and then poached until tender in a puree of sautéed fresh vegetables, white wine and garlic, tinted with squid ink. But the ink is used for more than just coloring, it’s said to enhance the txipirones’ natural flavors from the sea. Txipirones en su tinta is dark and rich, sure to make anyone who loves squid happy. The only deterrent for ordering this dish is the color it will likely leave on your teeth, probably not the best choice if you are trying to impress somebody.
