Tinta de Calamar: Squid Ink (Conservas de Cambados) Jar

Tinta de Calamar Squid Ink (Conservas de Cambados) Jar
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In the Mediterranean, squid ink is used in many recipes: Paella, risotto, black rice, soup, pasta, and of course Chipirones en su Tinta (squid in its own ink). It is also regularly included in seafood stews. In Italian cooking, it is used to prepare spaghetti al nero di seppia.

Squid ink contains numerous amino acids and polysaccharides, so in addition to being delicious in recipes, it is also known to have many health benefits including treating depression.

Yes this squid ink is the same ink that they squirt at their attackers in order to escape.

Conservas de Cambados is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life.

Black Rice with Squid and Shrimp


Open the squid by cutting them longitudinally. Cut the heads into small pieces and the bodies into small triangles. Sprinkle with a pinch of Fleur de Sel Sea Salt.

In a medium saucepan combine the fish stock and squid ink, and bring to a boil. Turn heat down to low and allow it to gently simmer. Taste. It should be salty, a bit too salty for your taste (add salt if necessary), as the rice will absorb the salt in the end and bring the final dish into balance.

Mix the garlic, parsley, and two (2) Tablespoons of the Spanish Extra Virgin Olive Oil in a cup until it forms a paste.

Put the remaining 2 Tablespoons of Spanish Extra Virgin Olive Oil in a large skillet and warm over medium heat. Place the squid in the oil and sauté until lightly browned (about 1 minute). Stir in the sofrito and continue cooking and stirring about 1 minute. Add the Bomba Rice and stir well to blend all the components together, about 1 minute. Now add the stock/ink mixture, and the garlic paste. Stir well. Cook over low heat for 5 minutes. Add the shrimp and simmer for 10 minutes. Serve hot.

Serves 4.

NOTE: If you find cuttlefish, use it instead of squid. Cuttlefish has a very distinctive flavor and black rice is usually prepared with cuttlefish.

Ingredients: cuttlefish ink, water, and salt.

3.2 ounce (90 gram) glass jar.

Price: $21.95 Quantity
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