Croquetas de Chipirones en su Tinta
These are a staple in high-end Spanish tapas bars. The ink is used to turn the internal béchamel into a jet-black, silky cream that contrasts beautifully with a golden, crunchy exterior.
Ingredients
For the “Black Cream”:
- 250g fresh squid or cuttlefish (finely minced)
- 1 sachet (4g) or 1 tsp Nortindal Squid Ink
- 50g unsalted butter
- 50g all-purpose flour
- 500ml whole milk (warm)
- 1 small shallot (finely diced)
- Salt and white pepper to taste
For the Breading:
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup fine breadcrumbs (or Panko for extra crunch)
- Neutral oil for frying
Instructions
- Sauté the Seafood: In a pan, sauté the shallot in a little oil until translucent. Add the minced squid and cook for 2–3 minutes. Set aside.
- Make the Roux: In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes (don’t let it brown) to toast the raw flour taste.
- The Black Magic: Slowly whisk in the warm milk a little at a time to avoid lumps. Once half the milk is in, stir in the Nortindal Squid Ink. The mixture will turn a deep, glossy black.
- Thicken: Add the rest of the milk and the sautéed squid. Continue stirring over medium-low heat for about 10 minutes until the mixture is thick and pulls away from the sides of the pan. Season with salt and white pepper.
- Chill: Pour the mixture into a shallow tray, cover with plastic wrap (touching the surface to prevent a skin), and refrigerate for at least 4 hours (ideally overnight).
- Shape & Fry: Once the dough is cold and firm, scoop out tablespoon-sized portions and roll into cylinders or balls. Dredge in flour, then egg, then breadcrumbs.
Final Touch: Fry in hot oil (180°C) until the outside is golden-brown. Serve with a dollop of lemon aioli.
These croquettes are a showstopper on any table—perfect for sharing, savoring, and celebrating the art of Spanish tapas. Each bite reveals a contrast of textures and flavors that lingers like a secret whispered at midnight.
Wine Pairing
For a truly elevated experience, pair these “Midnight” croquettes with a crisp, mineral-forward Albariño from Rías Baixas. Its bright acidity and subtle citrus notes cut through the richness of the croquette while complementing the oceanic depth of the squid ink.
