🦑 CHIPIRONES PELAYO🦑

Cut the spring onion into julienne strips, put it in a frying pan with EVOO, salt and pepper.

When it is golden brown, add a glass of white wine and cook until it is consumed. Set aside.

Peel the potatoes and cook them with a little salt.

Meanwhile, we chop several cloves of garlic and parsley very fine. In a bowl we mix it with a good splash of EVOO and let it macerate.

When everything is done. Grill the squid.

When they are done, place them in the dish. Place a bed of the poached spring onions, the chips on top, place the boiled potatoes and sprinkle everything with the oil with garlic and parsley.