Squid ink is used in Italian and Spanish cuisines for its intense black color and salty, bitter flavor that evokes the sea.
Ingredients: Cuttlefish ink, water, salt and stabilizer: sodium carboxymethyl cellulose
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.