Squid Ink

Known as “tinta” or “tinta de calamar” in Spanish, is a prized ingredient in Spanish cuisine, particularly in the coastal regions. It’s a natural food colouring and flavouring extracted from the ink sac of squid and cuttlefish.

This unique ingredient adds a deep, savoury seafood flavour and a striking black color to various dishes, making it both visually appealing and delicious.

Used for the iconic Valencian dish Arroz Negro, “Black Rice”, the rice is cooked in a flavourful broth infused with squid ink, resulting in a rich, jet-black color and a pronounced seafood taste. Or for Fideuà, similar to paella, this Catalan dish uses thin noodles instead of rice. Squid ink can be added to fideuà for a similar black color and seafood flavour.

Beyond these traditional uses, squid ink is also finding its way into various modern and creative culinary applications in Spain, such as in pasta dough, sauces, and even desserts.

Size: 500gr