Puntillitas are not baby squid, although that is often said in Spain. The name refers to Alloteuthis media, a species that naturally remains tiny. Real Conservera Española in Galicia slowly braises them in their own ink, together with extra virgin olive oil, and it is precisely this ink that makes the recipe special: it dyes the potatoes deep black, hence the name. The Conservera's kitchen team developed the serving suggestion, and we have recreated it. It takes a good half hour and four ingredients.
Galicia · Tapa or starter
Puntillitas in their ink with Nero potatoes
Technically, it is simple: bake the potatoes, hollow them out, fill them, and bake them again. The oven does the work; all you need is patience in two stages. For two as a starter, for four as a tapa with aperitifs.
Ingredients
For 2–4 people
Preparation
The potatoes
1
Preheat the oven to 200 °C.
2
Wash the potatoes thoroughly and cut them in half lengthwise. Brush the cut surfaces with olive oil and sprinkle with Fleur de Sel.
3
Place them cut-side up on a baking tray and bake for 10 to 15 minutes until golden brown.
4
Let them cool briefly and carefully hollow out the inside of the halves. Leave a good half-centimeter rim, otherwise the potato will collapse.
The Puntillitas
5
Place the Puntillitas with their ink in a pan and heat gently for about 5 minutes. Season with Fleur de Sel and freshly ground pepper.
Filling and baking
6
Fill the potato halves evenly with the Puntillitas and generously add the ink to the cavity.
7
Return to the tray and bake for another 10 to 15 minutes until the edges are crispy. Serve immediately while hot.
Tip
A few drops of aioli on the finished potatoes make the dish more complete; the garlic complements the ink. Don't throw away the hollowed-out potato insides: mash them with a little olive oil and salt to make a side dish for the next day. And if you don't want to bake potatoes, simply eat the Puntillitas on their own with a slice of bread.
