Squid ink, or cuttlefish ink, is used for its natural black dye, delicate briny flavours and umami depth.
In Valencia and Catalonia squid ink is cooked with squid and rice to make the regional dish, arròs negro. A popular dish throughout Spain is squid cooked in its own ink, 'chipirones en su tinta.'
Most 'squid ink' that's available for culinary use is actually made from cuttlefish ink. The two are interchangeable in recipes, though cuttlefish ink is generally preferred for its flavour. This product is cuttlefish ink, which is smooth and well-rounded, whereas true squid ink can have a strong, rather metallic iodine taste.
Once opened, store the jar in the fridge, and use a little of the cuttlefish ink at a time to colour fresh pasta, risottos and paellas. Use sparingly - a little goes a long way. Use approximately 1g of squid ink with 100g of other ingredients.
Once opened, keep refrigerated, and use within 20 days.
Ingredients: Cuttlefish (molluscs) ink, water, salt and thickener (E466).
Allergy advice: Ingredients containing allergens are listed in bold. May contain traces of crustaceans, fish, celery, milk and sulphur dioxide.
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