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Chipirons à la Luzienne

Chipirons à la Luzienne
  • For : 4 servings
  • Time : 1 h 30
  • Difficulty : easy

Ingredients for Chipirons à la Luzienne :

  • 20 chipirons (small squid)
  • 2 onions
  • 1 kg canned crushed tomatoes
  • 3 red bell pepper
  • olive oil
  • sugar
  • salt
  • Espelette Pepper
  • Cognac

Technical stages for Chipirons à la Luzienne :

  • Skin the squids by removing the black skin that covers the body and fins.
  • Slice the body crosswise in 1/2 cm slice and cut the tentacles in pieces.
  • In a pan, sauté the chipirons in olive oil.
  • Meanwhile, roughly mince the onions.
  • Add the onions to chipirons and leave to cook by stirring from time to time for about 15 minutes.
  • Dice the bell peppers and add them to the pan.
  • Leave to cook for a few minutes before adding crushed tomatoes, chopped garlic, a little bit of sugar and Espelette pepper.
  • Continue to cook slowly for 30 to 45 minutes.
  • When finished, adjust seasoning, check the cooking of chipirones and serve very hot.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
Chef knife (20 cm)Chef knife (20 cm) 26.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Garlic peeler tubeGarlic peeler tube 5.20 Euro
Espelette pepperEspelette pepper 8.70 Euro
Chopper expressChopper express 24.90 Euro