Puntillitas, also known as chipirones or baby squid, are a popular ingredient in Southern Spanish cuisine. They are also called chopitos depending on the region. To prepare them, coat them in harina de freir, a special Spanish frying flour, and quickly fry them until golden brown. Serve with fresh lemon and a cold beer. Be sure to check them and de-quill appropriately. They arrive as a frozen block which requires defrosting. Then they will require cleaning and debeaking with a sharp knife. Each puntillita measures around 5-12cm in length and is individually quick frozen on the boats to ensure their freshness. They are packaged in 1Kg packs.
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