What you will need:

• 8 baby squid, bodies separated from the tentacles (if not available try with fresh squid chopped into approximately 5cm pieces)
• 1 sweet onion
• 4 slices baguette, toasted
• Extra virgin olive oil
• Salt

  1. Slice the onion into thin strips. Heat 30ml of olive oil over a medium heat in a skillet, then add the onion.
  2. Stir the onions continuously so that they are well coated in oil to avoid burning. Once they begin to brown, turn down the heat, continuing to stir occasionally. When they reach a deep golden brown remove them from the skillet and transfer to a bowl.
  3. In the same skillet, heat fresh olive oil. Once the oil begins to sizzle, add the squid and their tentacles (Do not overcrowd the skillet).
  4. Cook until golden brown on both sides, then remove from the heat and sprinkle lightly with salt. Continue to add fresh olive oil to the skillet as required to cook the remaining squid.
  5. Place a layer of onions over each slice of toasted bread. Stack two squid bodies on top of each other over the onions and finish by spearing the tentacles on top for a visually stunning pintxo.


Grape iconWine match: Beronia Rueda Verdejo

A lively and aromatic white wine made from the Verdejo grape variety. It’s dry and fruity with flavours of ripe stone fruits and aromatic herbs, with floral touches, fennel and freshly cut grass.


Recipe from Mimo San Sebastian


“Often called just ‘txipis’, baby squid are a prized ingredient in the Basque country. You can spot txipironeras (the boats that locals use to fish squid) in San Sebastian’s harbour.

Both Mimo and Beronia are committed to the good life – good friends, good food and good wine. Together we have brought this to life in the San Sebastian Food Cooking School and Beronia Txoko.
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