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.
Ingredients: Cuttlefish ink, water, salt and thickener (E466). Contains molluscs, and may contain traces of crustaceans, fish, celery, milk and sulphur dioxides.
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