In the sea, cuttlefish use their ink as a defense mechanism. In the kitchen, cuttlefish ink adds a rich, ocean-y flavor without the overly "fishy" flavor of regular squid ink. It also adds an intriguing dark color. It is commonly used for black pastas, seafood risotto and “arroz negro,” a paella-like dish of cuttlefish and rice. For a quick and delicious sauce, try browning some garlic in olive oil, and adding a tablespoon or two of the ink. You can also add the ink to your homemade pasta dough recipe. Shelf-stable and freezes well. Refrigerate after opening.
Imported from Spain
Ingredients: Cuttlefish Ink, Water, Salt and Stabilizer (sodium carboxymethyl cellulose)