Squid ink is used in Italian and Spanish cuisines for its intense black color and salty, bitter flavor that evokes the sea.
Ingredients: Squid ink, cuttlefish ink, water and salt.
Keep squid ink frozen until you are ready to use it. Leftovers can be refrozen for later use.
Up to one year frozen.
RECIPES & TIPS
Squid ink can be used to flavor and color homemade pasta, sauces, and risotto. Be careful, a little goes a long way, add too much and your dish will become rather bitter.