Chopitos are one of the most popular tapas in Spain, typical of the southern Spanish coast and some inland areas (Madrid). In some places they are also called puntillitas or pulpitos. Actually, they are choquitos (cuttlefish) with a small lump called choquito picudo, which is where the name chopitos comes from. This dish requires few ingredients, so it is a good opportunity to acquire quality products.
The recipe for chopitos is quite simple, but it requires some patience; as each chopito has to be cleaned very well. Otherwise, you only have to salt and flour them and fry them in hot oil so that they acquire their characteristic golden colour. Below, we tell you how to prepare this dish that cannot be missed in the chiringuitos and terraces of most of Spain.
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