🦑 Chopitos (Fried Baby Squid)

MartWebs MartWebs
Apr 13, 2025 - 20:04 Updated: Apr 13, 2025 - 20:14
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🦑 Chopitos (Fried Baby Squid)
Prep Time  min
Cook Time  min
Serving
Difficulty Easy

Ah, Chopitos! A beloved Spanish tapa — these are tiny baby squid (chipirones), battered and fried to crispy perfection. Super popular in Andalusia and Madrid, often enjoyed with a cold beer, a slice of lemon, and good company.

🦑 Chopitos (Fried Baby Squid)

🍽️ Serves: 2–4 (as a tapa)

⏱️ Prep Time: 15 min | Cook Time: 10 min

🧂 Ingredients

  • 400g (~14 oz) baby squid (chipirones), cleaned and patted dry

  • ½ cup all-purpose flour

  • ¼ cup cornstarch (for extra crispiness)

  • Salt and black pepper, to taste

  • Olive oil or vegetable oil (for deep frying)

  • 1 lemon, cut into wedges

  • Optional: pinch of paprika or garlic powder in the flour mix

🔪 Instructions

1. Prep the Squid:

  • If they’re not pre-cleaned, remove the beak, cartilage, and ink sac from the baby squid. Rinse gently under cold water.

  • Pat dry thoroughly with paper towels — this is key for crispiness!

2. Coat:

  • In a bowl, mix flour, cornstarch, salt, and pepper.

  • Dredge the squid in the flour mixture until well coated. Shake off excess.

3. Fry:

  • Heat a generous amount of oil (about 2 inches deep) in a pan or fryer to 180°C / 350°F.

  • Fry the chopitos in batches for 1.5 to 2 minutes, until golden and crispy.

  • Remove with a slotted spoon and drain on paper towels.

4. Serve:

  • Sprinkle with a bit more sea salt.

  • Serve hot with lemon wedges and maybe a bit of alioli or spicy tomato sauce on the side.

🍻 Perfect With:

  • A cold caña (Spanish draft beer)

  • Crisp Albariño or Verdejo white wine

  • Some olives and pan con tomate to complete the table

Directions