Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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A popular Basque recipe of fresh baby squid with caramelised onions and green peppers called ‘chipirones a lo pelayo’. They say that the recipe originated in a bar in the fishing village of Getaria around the 1900s when fresh squid was widely available. The owner, Don Pelayo Manterola asked his wife to prepare squid in a different way to the usual squid cooked in its own ink sauce, the rest is history. There is different ways of preparing squid pelayo. You can either sauté the squid very quickly and serve it on a bed of caramelised onions and peppers but be careful not to overcook it or you can slowly stew the fried squid in the caramelised onions, txakoli wine and brandy until soft and tender, so the flavours are more intense. I let you guess which one I prefer…