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Squid Ink
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 05 April 2013 at 10:07
I placed an order for squid ink today, in order to try it in a couple of things.
 
I don't expect this to be something that we use often, so I simply bought a small box of 4 packages from Amazon:
 
 
 
 
I'd like to use two of the packages for pasta, and two for rice - or, perhaps I will find another use for them ~ they have a 3-year shelf life, so plenty of time to try them.
 
Is there anything I should know?
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2013 at 12:20
Most of us, until we try it, have an erroneous idea of what squid ink tastes like. It is not at all fishy or strong tasting. What it brings to the table is the taste of the sea, the very essence of what ocean-based foods should taste like.

You're gonna love using it, Ron.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2013 at 12:26
Tas,
 
SQUID INK IDEAS:
 
1) SPANISH: ARROZ NEGRO: which is a black arborio short grain rice paella with shellfish and seafood and fish ...
 
2) ITALIAN: RISOTTO NERO : which is an Adriatic dish and absolutely divine !  THE INGREDIENTS ARE:
 
arroz arborio from Italia
butter
home made fish or shellfish broth ( or store bought )
garlic
squid or calamar ( optional in your case; you can use well thawed cod or other fish of availability )
onion or shallots
1 packet of squid ink
Evoo
salt and freshly ground pepper
Reggiano or Grana Padano
 
3) LINGUINI OR CAPPELLINI PASTA WITH SHRIMP ... since squid is difficult to come by ... better frozen shrimp than arcs of frozen calamari ...
 
If you would like an authentic Italian recipe for the pasta or risotto; my grandmom used to prepare both at her trattoria; and I have never posted them.  
 
Considering I am half Italian and have lived in Mediterranean since 1992; this is about it ...
 
Hope this assists.
Margaux.
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2013 at 12:51
Originally posted by Margi Margi wrote:

If you would like an authentic Italian recipe for the pasta or risotto;
 
Of course! Any time! Star
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 April 2013 at 12:58
Tas,
 
See Italy ... Just posted the Risotto recipe ... which you can use frozen shrimp as sub to the fresh squid ...
 
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2013 at 05:07
TAS,
 
I have posted 2 traditional recipes;  Italian Arroz Nero and a Spanish Arroz Negro for you in their sections.
 
Let me know your views.
 
Margaux.
 
 
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2013 at 09:46
   Cool Ron!

  Can't wait to see the dishes you create with it!!!
Enjoy The Food!
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