4 keys to the perfect Chopitos

Hello friends from Paulina Cocina! What do you think if we travel a little with our minds and go to a beach bar to eat some delicious Chopitos? But this time with all the flavor of homemade food.

Los chopitos fried or fried tips They are small mollusks that are very popular in Spain and particularly in the region of Andalusia where they are one of the most popular tapas to accompany a fresh drink.

Next we enter fully into the world of battered chopitos, to know everything about these small squid. From its origin, differences with other similar species, the best accompaniments and all the tips to prepare the chopitos recipe just like your favorite tapas bar.

About the chopitos

Chopitos, also known as squid tips or simply puntillitasthey are the baby version of squid, these delicious molluscs They are very popular in all their versions, from the classic Roman-style squid recipe to the famous black rice, among other delicious dishes.

• However, we should not confuse because it is not about “miniature squid”sino a different species of cephalopodmuch smaller and a perfect size for coating and frying.

These small mollusks are characterized by having a soft texture and a delicate flavor, which makes them ideal to enjoy in their simplest version: fried chopitos. In the south of Spain, especially in Andalusiait is common to find this dish in almost any tapas baraccompanied with lemon that enhances its flavor.

What fish are chopitos and why are they called that?

Well, actually the word “chopitos” refers to a mollusk, specifically a small squidscientifically known as Alloteuthis media. These cephalopods are found in the eastern Atlantic and the Mediterranean Sea, and are especially abundant in the spanish coasts.

The name comes from the word “poplar”which is a colloquial term used in some areas of Spain to refer to squid. Being smaller, they were given the diminutivewhich over time became popular.

5 Characteristics and attributes of the fried chopitos recipe

1. Simplicity in preparation: One of the great attractions of fried tips is how simple it is to prepare them. Simply clean them, coat them and fry them in a matter of minutes.
2. Crispy texture: The batter is what gives them that unmatched texture. a good breaded with flour, light and crispyis key so that they are not heavy or oily.
3. Sea flavor: Breaded they retain all the flavor of the sea, which makes them especially tasty when accompanied with a little lemon, which helps enhance that saline and fresh touch.
4. Versatility: The battered lace dish can be served as an appetizer, as part of a tapas, or even as a main dish accompanied by a good salad or some spicy fries. In addition, they combine perfectly with a wide variety of sauces, from aioli to homemade mayonnaise.
5. Irresistible presentation: Visually, the fried lace has a special appeal. Their small size and golden coating make them tempting to look at. They are usually served in generous portions, making them ideal for sharing.

Why are chopitos famous in Spain?

In Spain, the fried tips are one of those spanish tapas A must on any pub crawl, and it’s easy to understand why. Simply because the fried chopitoswith their crispy and golden batter, are a real explosion of flavor and texture.

But be careful, that the breaded squid tips They can not only be enjoyed in bars; They are also a very popular dish at family gatherings, informal meals and any occasion. They are served as an appetizer or as part of a tapas, accompanied by other classics such as garlic shrimp or battered cod.

6 Tips to prepare the chopitos recipe perfectly

1. Buy the freshest raw materials possible: They must have a bright color and a mild scent. If frozen, thaw them slowly in the refrigerator to preserve their texture and flavor.
2. Proper cleaning: Remove the viscera and rinse them with cold water to remove any remaining sand. A trick is to dry them well with kitchen paper so that the batter adheres better and is crispier.
3. Suitable flour: They are coated with wheat flour, but for a crispier batter, you can add chickpea or corn flour (polenta). It is important to shake them to remove excess flour before frying.
4. Oil at the correct temperature: The oil must be very hot, around 180ºC, so that they fry quickly and do not absorb too much oil.
5. Fry in small quantities: Do not overfill the frying pan or fryer. Do it in small quantities so that the oil does not lose temperature and the browning is even.

Chopitos and squid: How are they different?

It is easy to confuse them with squid. Although both are small squidthey are not exactly the same. The squid are, in fact, young squidbut of a different kind (Loligo vulgaris), which when they grow become the squid that we all know.

• The chopitos are a smallest species and distinct that remains small in size throughout its life. Unlike squid, they have a smaller and more compact body.

Another key difference is in the texture and flavor. Squids have a slightly firmer meat and a more intense flavor, which makes them perfect for grilled preparations or in stews, such as squid in sauce. On the other hand, the little tips They are smaller, tender and delicate.

The 6 best accompaniments for Andalusian chopitos

• He aiolithis garlic and oil emulsion, is an ideal accompaniment for chopitos to Andalusia. Its powerful and creamy flavor contrasts with the crunchy texture of the small mollusks, creating an irresistible combination.
• Another popular option is homemade mayonnaise with lemonwhich adds a subtle citrus touch.
• It is also common to accompany them with a fresh salad. like the Murcian salad, which balances frying with its freshness.
• In some regions they are served breaded with a little roasted peppers, which adds a sweet and smoky touch to the dish.
• Of course, crispy fries are always a classic option that can’t fail.
• And we cannot forget the drink: a cold beer, a glass of fruity white wine or a good beer are the perfect companions to enjoy a good breaded squid tips.

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Recipe for fried chopitos or fried tips

Yield: 4 servings

Preparation time: 35 minutes

Ingredients

• 500 grams of fresh chopitos or puntillitas
• 100 grams of wheat flour (can be mixed with chickpea or corn flour)
• Extra virgin olive oil for frying
• Go out to taste
• Lemon slices (optional)

How to make the chopitos recipe step by step

1. Clean the chopitos well, removing the viscera (including the feather and eyes) and any residue. Rinse them and dry them carefully with kitchen paper.
2. Place the flour in a bowl and add a pinch of salt. Dredge the tips in the flour, covering them completely, and shake to remove the excess.
3. Place the floured chopitos on a tray and let them rest in the refrigerator for 10 minutes before frying, so that the flour adheres better.
4. Heat a deep frying pan or deep fryer with plenty of extra virgin olive oil to about 180°C. Fry the chopitos for 2 or 3 minutes until they are golden and crispy, doing it in batches so that the oil does not cool.
5. Remove them from the oil and place them on absorbent paper to remove excess fat. Adjust the salt if necessary and serve immediately, accompanied by some lemon slices.