Jan 2, 2026
Vegan Warm Mediterranean Lentil Bowl
Discover the comforting yet vibrant flavours of Spain in this entirely plant‑based lentil bowl. We
Serves 4 | Prep 15m | Cook 1h
Grilled Chipirones with Ruda Sauce
Serves 2 | Prep 10m | Cook 4-6m
Chipirones are tender, flavourful small cuttlefish, ideal for quick and light preparations. La Chipotlera Ruda Sauce brings a complex character to the dish, combining fermented serrano and habanero chillies, chipotle and spices, resulting in a subtly smoky, fruity and moderately spicy flavour. Grilling the chipirones and finishing them with the Ruda Sauce creates a perfectly balanced dish that highlights the delicate taste of the seafood with the bold, aromatic punch of the sauce.Ingredients
-
- 500 g cleaned chipirones
- 2–3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 garlic cloves, finely chopped
- Juice of half a lemon
- 2–3 tbsp Ruda Sauce (La Chipotlera)
- Fresh parsley, chopped (optional, for garnish)
Method
- Ensure the chipirones are cleaned and dry them gently with kitchen paper.
- Toss the chipirones with olive oil, garlic, salt and pepper until evenly coated.
- Heat a cast-iron griddle or frying pan over medium-high heat until very hot.
- Place the chipirones on the hot surface in a single layer. Cook for 2–3 minutes per side, until lightly browned and cooked through, but still tender.
- Squeeze the juice of half a lemon over the chipirones just before removing from the heat to add freshness.
- Transfer the chipirones to a warm serving plate and drizzle with La Chipotlera Ruda Sauce. Toss gently to coat.
- Sprinkle with chopped parsley, if desired, and serve with lemon wedges on the side.
Chefs Notes
Serve with rustic bread or toasted slices to mop up the sauce. A simple green salad with a light vinaigrette works well. Pair with a crisp, dry white wine such as Albariño or Verdejo. Alternatively, serve alongside steamed potatoes or plain rice for a more substantial meal.
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