Pack details
- 500g of pure cuttlefish ink — chef-pantry quantity
- Deep, briny, umami flavour — tastes like the sea concentrated
- Frozen to keep flavour bright
How to use
- Black risotto: stir 1–2 teaspoons through the last addition of stock
- Squid ink pasta: knead a tablespoon through the dough or stir into the sauce
- Paella nera: dissolve in the stock at the start — pairs beautifully with squid, prawns and clams
- Sauce for white fish: reduce with shallot, white wine and butter for a dramatic finish
Sourcing and delivery
- Pure cuttlefish ink from established suppliers
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
