I believe there to be at least 7 species of cephalopods available in the markets in in Cádiz. They are often incorrectly identified and terms like Puntillitas, Chopitos and Chipirones seem interchangeable at least on restaurant menus.
Chipirones are small Calamares, not juveniles or “babies” but a distinct species. They are the most versatile when it comes to eating. Here in the province of Cádiz they are usually cooked whole with transparent quill inside. They are by far my favourite cephalopod. George loves them too. We seek out deep fried specimens at the El Mirlo in Conil. Alternatively we griddle them on the plancha with lots of garlic and parsley.
They are also delicious stewed in their own ink although this is not typical of Conil and usually claimed by the cooks of the Pais Vasco as their own.
In general I find them to have a better, stronger flavour than Calamares or Puntillitas, which can sometimes seem bland when deep fried.
