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'Squid Ink' Sachets - Cuttlefish Ink
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Description
Squid ink, or cuttlefish ink, is used add a natural black hue to pasta and bread. It has delicate briny flavours and umami depth.
Cook the squid ink sachets with squid and rice to make the dish, arròs negro, typical of Valencia and Catalunya. A popular dish throughout Spain is squid cooked in its own ink, 'chipirones en su tinta.' Also try using the squid ink sachets to colour risottos and paella.
Most squid ink that's available for culinary use is actually cuttlefish ink. The two are interchangeable in recipes, though cuttlefish ink is generally preferred for its flavour. Cuttlefish ink is smooth and well-rounded, whereas true squid ink can have a strong, rather metallic iodine taste.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cuttlefish ink, water, salt and thickener (E466). Contains molluscs, and may contain traces of crustaceans, fish & milk.
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Origin: Spain
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Size: 8 or 50 units
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Best before: 17 February 29
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SKU: SQ0003
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Minimum shelf life: 24 months
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Categories:
Autumn Edit Fish & Seafood Cookbooks Fish Sauce & Shrimp Paste Foodservice Halloween Edit Italian Food & Ingredients Pasta Making Pesto & Pasta Sauce Sardine Trend Sauces & Condiments Spanish Food & Ingredients Squid Ink
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.75 or FREE for orders over £60 |
| DPD Next Working Day ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
| DPD by 12 ? | £12 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
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