Seaweed & Squid Ink

Discover the different tastes, texture and appearance of these dried Spanish seaweeds

Use to colour pasta, paella and risotto

Mutlipack of squid ink - use in home-made pasta, paellas and risottos

Use sparingly in home-made pasta, paellas and risottos

Squid ink sauce - serve alongside fish, stir through pasta or paellas

Seaweed used for setting, stabilising and thickening

Use to wrap fish before cooking, or add to soup and pasta dishes

Use in salads, soups and fish dishes

Perfect in risottos or fish pies – or used to set jellies

Bake in laverbread, smoke savoury foods or stir through a bowl of plain rice

Traditional seaweed for miso soups

Serve as a complete Japanese salad

Cook and serve like spaghetti pasta

Seaweed used for setting, stabilising and thickening

Cook and serve like spaghetti pasta

Traditional seaweed for miso soup

Traditional seaweed sprinkle for Japanese dishes: takoyaki, okonomiyaki and yakisoba noodles

Eat as a seaweed salad or in miso soups

Core ingredient in Japanese dashi stock, with intense savoury richness

Sprinkle on boiled rice for intense sea-salty flavours