Advertisement
Squid with Caramelized Onions
Chipirones Encebollados (a lo Pelayo)
- Serves
4
- Difficulty
Easy
Published 2005
This delicious combination of tiny, tender squid and caramelized onions is a Basque favourite and such a welcome change from the more ubiquitous fried squid in batter found all over Spain. At Victor Montes, a wonderfully civilized bar and restaurant in Bilbao’s Plaza Nueva, they piled warm cherry tomatoes on the plate too, giving a wonderfully fresh dimension to the dish.
It is traditional to use small squid for this recipe so that you can serve them whole, although there is nothing
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe