Chipirones Guisados Recipe: Spanish Sailor-Style Squid Stew 2026

Chipirones guisados are the kind of old-school sailor's dish that shows up on Spanish tables whenever the catch is good: baby squid simmered in a garlicky, paprika-red sauce until they turn impossibly tender. It is comfort food from the coast, the sort of thing you eat with a chunk of bread in one hand and a fork in the other.

What makes this version special is the choricero pepper. You soak it, scrape out its sweet, deep-red flesh, and use the soaking water as the braising liquid, so nothing goes to waste and the sauce picks up a gentle smoky warmth. A splash of white wine and a slow simmer do the rest.

It is also genuinely easy. Once the sofrito is going, the squid need barely ten minutes of cooking, which means a restaurant-worthy seafood stew is on the table in about forty minutes, plus the time the pepper spends soaking.

Serve it with plenty of crusty bread, because that sauce is the whole point. The squid come out silky and mild, and the sauce is glossy, slightly sweet and begging to be mopped up.

Ingredients for Chipirones Guisados

This makes 2 generous servings as a main course.

• 1 choricero pepper
• 1 glass of water
• 2 garlic cloves
• 1 onion
• Half a green bell pepper
• 3 tablespoons olive oil
• Salt
• 400 g cleaned baby squid (chipirones)
• Ground black pepper
• Half a small glass of white wine

How to Make Chipirones Guisados Step by Step

1. Soak the pepper and chop the vegetables

The first thing to do is soak 1 choricero pepper in a bowl with 1 generous glass of very hot water for about 45 minutes. While it hydrates, finely chop 2 garlic cloves, 1 onion and half a green bell pepper. You can use fresh or frozen squid for this dish: if fresh, ask the fishmonger to clean them; if frozen, thaw them slowly in the fridge until you are ready to cook.

2. Scrape out the pepper pulp and save the soaking water

Remove the flesh from the choricero pepper and set aside the soaking water, passing it through a strainer so you can use it later to braise the squid. That pepper water is what gives the stew its color and its deep, sweet flavor, so do not throw it away.

3. Make the sofrito

Put a clay pot or heavy pan over medium heat with 2 tablespoons of olive oil. When the oil is hot, add the garlic and fry it for a few moments. Then add the onion with a pinch of salt and cook for 6 to 7 minutes. After that, add the green pepper with another pinch of salt and let it cook for about 7 to 8 minutes.

4. Add the choricero pepper pulp

Next, add the choricero pepper pulp, mix it well into the sofrito and cook it for a couple of minutes. This is the moment the whole kitchen starts to smell like a Spanish seaside tavern.

5. Sear the squid

Now raise the heat a little, make a well in the middle of the pot and add 1 tablespoon of olive oil there. Add the 400 g of squid and sauté them for about 1 minute until they take on a little color. Then season them with salt and ground black pepper to taste.

6. Add the wine and the pepper water

Next, pour in half a small glass of white wine and let it reduce for 1 minute. After that, stir in the reserved choricero pepper soaking water, which is about 1 glass. If you like, you could use a good fish stock instead to push the seafood flavor even further, though this version is already very tasty and quick.

7. Simmer the stew

Wait for the liquid to come to a boil, then let the squid cook for 10 minutes over medium-low heat with the pot covered. That short braise is all they need to turn tender and soak up the sauce.

8. Serve the chipirones guisados

After that time, the chipirones guisados will be perfectly cooked and ready to serve. Spoon them into bowls with plenty of sauce and bring bread to the table.

Tips for the Best Chipirones Guisados

Fresh or frozen squid both work

You can make this with fresh or frozen chipirones. If you buy them fresh, have the fishmonger clean them for you; if frozen, thaw them slowly in the fridge and cook them the moment they are ready. Either way, the squid stay tender as long as you keep the simmer short.

Use the pepper soaking water

To braise the squid we simply add water, and to make them really flavorful we use the water the choricero pepper soaked in. A good fish fumet would also work beautifully and boost the sailor-style character of the stew, but the pepper water alone gives you a rich result in very little time.

Pick your favorite side

If you want a garnish for these chipirones guisados, choose whatever you like best: white rice, boiled potatoes, or even potatoes stewed right in the same pot with the squid. The result is a deeply comforting seafood stew with very tender squid and a sauce that demands plenty of bread for dipping.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

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And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

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