Croquetas de chipirón
Photo from
Alto Bardero · Madrid
The story
Croquetas de chipirón are a traditional Spanish tapa consisting of fried croquettes filled with a creamy béchamel sauce infused with squid ink. While their exact origins are rooted in the coastal culinary traditions of Spain, they have become a staple in tapas bars throughout the nation.
The dish is defined by its use of squid ink, which provides a deep, savory umami flavor and a distinctive dark hue to the filling. The core ingredients typically include flour, milk, butter, and minced squid or squid ink. This mixture is cooked into a thick béchamel, chilled to set, shaped into spheres, breaded, and deep-fried to achieve a golden exterior.
A great version of croquetas de chipirón is distinguished by the textural contrast between its crunchy shell and its molten, velvety interior. The filling should be smooth and rich, avoiding any graininess from the flour. Regional variations exist across Spain, with some areas emphasizing more minced squid meat, while others focus on a more intense ink concentration.
In Madrid, the dish is a popular choice in various dining establishments. For example, the venue Alto Bardero has been noted by creator Giuliacrossbow as a location where this dish can be found, contributing to the vibrant tapas culture of the city.
Synthesised by AI from every creator’s review.
Where to eat it
1 place reviewed by YouTube creators.
Madrid (1)
What creators say
Highlights from 1 creator review of Croquetas de chipirón.
Alto Bardero offers a traditional Spanish dining experience. While some dishes like the jamón croquetas were highly praised for their creamy texture and flavor, others like the carpaccio de bonito were disappointing due to excessive saltiness and overpowering toppings. The soft shell crab taco was a highlight, despite a minor issue with the taco shell. The squid ink croquetas were visually interesting but less favored than the jamón version. The venue is considered a good non-touristy option, offering a pleasant atmosphere.