Basque recipe: chipirons à la Luzienne – grilled squids 13   Recently updated !


ONE OF THE MOST FAMOUS RECIPES OF THE BASQUE COUNTRY: CHIPIRONS A LA LUZIENNE

 

A few days ago, one of my friends asked me the recipe of the grilled squids.

As an Indian living in the USA, he's familiar with the fried squids and needs a change. I can easily understand as this Spanish recipe is quite greasy. Even if it's a delicious starter, it's not the best way to feel the flavour of the squids.

In the Basque country, as I told you in my complete guide to the best basque food, we are lucky to have a lot of fresh natural products. We enjoy a lot to eat it in a way that reveals and enhance the taste of our main ingredient.

Saran actually wanted the recipe of "chipirons à la Luzienne" we eat with tomatoes and rice. I also gave him some ways to quickly cook some delicious grilled squids "à la plancha".

This is the traditional recipe of the grilled squids, "chipirons à la Luzienne", the basque Chefs follow.

 
Chipirons à la luzienne recipe
 

THE INGREDIENTS

For 4 persons:

 

  • 20 squids
  • 2 onions
  • 1 garlic
  • 1 kilo of peeled and seeded tomatoes
  • 3 peppers (red is better)
  • olive oil
  • sugar
  • salt and chilly
  • cognac

 

Tip: Ask your fish seller to prepare the squids for you.

 

THE RECIPE OF THE GRILLED SQUIDS - CHIPIRONS A LA LUZIENNE

  1. Put 4/5 tablespoon of olive oil in an earthen dish.
  2. Heat up softly, put the squids' slices and tentacles and continue for 45 minutes.
  3. In the meantime, cut the onions and brown it with a bit of oil in a frying pan. Add the tomatoes and peppers you have cut in cubes, the minced garlic, the salt, the chilly (put a bit of sugar on the tomatoes). Heat up for 35 minutes then use the food mill to prepare the sauce. Put it on the squids. Heat up softly again for 2 hours.
  4. Before serving, heat up a glass of cognac, blaze it and put it in the sauce.

 

Serve very hot with plain rice.

I don't know for you, but now I'm very hungry and would like to run to Capbreton harbour to buy the squids of the day!

What about you? Will you try this delicious recipe at home or in a Basque restaurant?

Which Basque recipe would you like to get?

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Stephanie Langlet Travels France

Stephanie Langlet is called Indie, the female Indiana Jones by her French readers.

She helps the travellers to feel comfortable outside of their comfort zone and to travel closer to the people and culture.

She is a Trip Planner and a Hospitality and Management Consultant.

Fond of the Tribes and Minorities, she’s specialised since 2012 in the tribes and festivals of Central India and have collaborated with Chhattisgarh Tourism Board to promote it. She’s often interviewed by the Indian medias.

In 2015, she was recognised as one of the Top 6 foreign bloggers about India by Holidify, and as an influencer for Chhattisgarh by Chhattisgarh Tourism Board.

She also runs her own guesthouse in the south-west of France, from May to October.

From November to April, she will be in India to work on a social guesthouses project with her Indian associates.

More about Stephanie langlet.


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