Chopitos – Fried Baby Squid Tapas

Chopitos are a simple and popular Spanish tapa made from small baby squid, lightly coated and fried until crisp. Served hot with a squeeze of lemon, they are a familiar dish in coastal areas and a common choice in bars and restaurants.

In Fuerteventura, where fresh seafood is widely available, dishes like this reflect the strong connection between simple cooking and quality ingredients.

Origins and tradition

Chopitos, also known as chipirones when slightly larger, are a well-known part of Spanish coastal cuisine. They are especially popular in regions such as Andalusia, where fried seafood is a key part of everyday eating.

Traditionally served as a tapa, they are designed to be shared and enjoyed in a relaxed setting. The preparation is simple, allowing the flavour of the squid to stand out, with minimal seasoning and quick frying.

This style of cooking has remained largely unchanged, focusing on fresh ingredients and straightforward methods.

What to expect

Chopitos are light and crisp on the outside, with a tender texture inside. The flavour is mild and slightly sweet, typical of fresh squid, with the frying adding a subtle crunch without overpowering the fish.

They are usually served hot and eaten straight away, often with lemon and occasionally with a simple dipping sauce. As a tapa, they are commonly shared and enjoyed alongside other small dishes.

How it’s made

Chopitos are prepared by cleaning and drying small squid before lightly coating them in flour. The squid are then fried quickly in hot oil, which seals the outside and creates a crisp texture while keeping the inside soft.

The key to the dish is keeping it simple, with a light coating and short cooking time to avoid overcooking the squid.

Ingredients

400g baby squid, cleaned and dried

Plain flour

Cornflour (optional, for extra crispness)

Salt and black pepper

Oil for frying

1 lemon, cut into wedges

Instructions

If not already cleaned, prepare the squid by removing any remaining internal parts and rinsing gently. Pat dry thoroughly, as this helps achieve a crisp finish.

Place the flour in a bowl, adding a small amount of cornflour if using, along with salt and pepper. Lightly coat the squid in the mixture, shaking off any excess.

Heat oil in a deep pan to around 180°C. Fry the squid in small batches for a short time, until golden and crisp.

Remove and drain on paper to remove excess oil. Serve immediately with lemon wedges.

Where to find ingredients

Most of the ingredients for this dish are easy to find in Fuerteventura. Fresh produce, meat and fish are widely available, particularly in supermarkets and local shops in towns such as Corralejo, Caleta de Fuste, Puerto del Rosario and Morro Jable.

Basic ingredients are readily available across the island, although some items may vary slightly depending on the store.

A simple seafood dish

Chopitos are a straightforward dish that highlights the quality of fresh seafood and simple cooking methods. With minimal ingredients and quick preparation, they remain a popular choice in coastal cuisine.

Whether enjoyed as part of a shared meal or as a quick dish at home, they offer an easy way to enjoy fresh squid in a relaxed and informal setting.