The taste of squid ink isn’t very overpowering when it’s used in recipes, so it adds a subtle, delicious, briny layer to whatever dish it’s in.
Cuttlefish ink tastes very similar to squid ink and is a shade of very dark brown rather than bluish-black. The two are interchangeable in recipes.
Avoid eating squid ink if you have a seafood or shellfish allergy.
Most of the studies about squid ink benefits have been performed in test tubes or in animals. More research is needed to confirm its benefits for humans. Squid ink contains melanin, a variety of amino acids, metals like cadmium and copper, enzymes, polysaccharides, and catecholamines.
Sometimes the ink is used in a white wine sauce and added on top of regular pasta. It’s a great way to get the flavor, but the color isn’t as striking.
Even a giant paella that serves 6 only needs 3 tsp (15 mL) of ink. [13] X Research source If you’re freestyling, be conservative with how much ink you add (you can always try your recipe again with a larger amount next time!).
Try pre-made black pasta if you can’t locate quality squid ink. Purchase the black noodles and boil them until they’re soft, just like regular noodles.
Fresh squid is available at most seafood markets, or even local farmers’ markets if you live on the coasts. [16] X Research source
Be careful not to squeeze anything above the eyes or you might pop the ink sac. Set the tube aside for rinsing, slicing, and cooking once the organs are removed.
Discard the internal organs, but save the head to access the ink behind the eyes.
If you’re waiting to empty the ink sac until later in the recipe, place it in a bowl and cover it with a damp cloth to keep it from drying out. [21] X Research source
Discard the squid’s head. The tube and tentacles can be used for making calamari, seafood soups, and other recipes.
