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They are also known as "puntillas" or "pulpitos" in some areas. They used to be caught in the summer, but now we can find them all year round. They tend to live in schools near the surface of the sea. Properties and benefits Chopitos contain potassium, magnesium, zinc, iron, and phosphorus, as well as Vitamins A and B, and have a low mercury content. Squid provides us with high-quality proteins, making it a perfect food for athletes. Additionally, they are low in fats and calories. The iodine content helps with metabolism and the thyroid. Nutritional value per 100g Calories: 82 kcal Proteins: 16.25g Fats: 1.4g Carbohydrates: 0.7g Calcium: 144mg Potassium: 280mg Magnesium: 37.84mg Sodium: 110mg Phosphorus: 190mg Storage and tips Once purchased, if they are not frozen, they should be consumed within 1 or 2 days. It is best to remove them from the bag and store them in an airtight container. Recipe and uses in the kitchen Clean the chopitos well, then add salt. Heat a pan with oil and coat the chopitos well with flour, removing any excess flour from the edges. Add each chopito to the pan one by one. You should separate them with a slotted spoon. Do not overcrowd the pan with too many chopitos. It is better to do it little by little to make them crispy. A trick to coat the chopitos with flour is to take a bag and pour the flour in it. Put the chopitos in and shake well to mix. This will save you a lot of time when coating them.