- Adds black color and enhances flavor of paella dishes
- Made from cuttlefish ink
- Keeps for up to 4 years unopened
- Size - 90 gr/3.17 oz
Add a full, rich taste and striking black color to paellas, other rice dishes, pastas and risottos. Squid ink brings out the flavor nuances of each ingredient while adding mild seafood hints, without tasting 'fishy.' It is the essential ingredient in Arroz Negro (black rice), the famous black paella of Valencia, and a favorite throughout the region for executing dramatic presentation and enhanced flavors of traditional Spanish dishes.
Squid ink is created from cuttlefish caught fresh from the Atlantic Ocean surrounding the beautiful Basque Country. Cuttlefish is a type of sepia, a relative of the squid, but has long been hailed as having more pristine ink that is better for cooking due to its rich, non-fishy flavor.
The ink is preserved with sea salt and remains good for up to 4 years in storage unopened. Once opened, use within 1-2 weeks. No artificial preservatives are added. You may freeze the remainder of the squid ink if need be.
Cuttlefish ink, water, salt and stabilizer: sodium carboxymethyl cellulose.
Serving size: 1 tbsp (5ml). Servings: 18. Amount per serving: Calories 0, Fat Cal. 0. Total Fat 0g (0%), Sat. Fat 0g (0%), Trans Fat 0g, Cholesterol 0g (0%), Sodium 170mg (7%), Total Carb 0g (0%), Fiber 0g (0%), Sugars 0g. Protein 0g. Vitamin 0%, Vitamin C 0%, Calcium 0%, Iron 0%. * Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"Just as described!"
Pep - Round Rock, TX - Mar 27, 2017
"Excellent for Fideua Negra de calamares."
JAIME CARRION - Fremont, CA - Mar 21, 2016
"Good for many sea food dishes and pasta"
Vicente Lledo - Spring, Texas - Dec 13, 2015
JORGE CABRERA - THE WOODLANDS, TX - Nov 15, 2015