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Fish & seafood · Molluscs

Squid / cuttlefish ink

Black ink from squid or cuttlefish, sold in sachets or jars; colours and flavours black rice and pasta.

Also called: cuttlefish ink, squid ink, sepia ink, crnilo, nero di seppia

Around the world: crnilo sipe (hr) · nero di seppia (it)

1 recipe with it

What it is

Squid ink (in practice usually cuttlefish ink, nero di seppia) is the dark defensive ink of cephalopods, sold in small sachets or jars. It is glossy black and turns rice, pasta and sauces deep black with a briny, savoury flavour. A small amount goes a long way.

How it’s used

  • Arròs negre and black paella
  • Risotto al nero di seppia
  • Black pasta dough and sauces
  • Croatian crni rižot
  • Black aioli and breads

Characteristics

Taste
Briny, savoury, mildly metallic.
Appearance
Glossy black.
When cooked
Stir into liquid during cooking; it stains hands and boards, so handle carefully.
Sold as
liquid
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Refrigerated. Unopened sachets keep in the cupboard or fridge depending on the label; refrigerate after opening and use within a few days, or freeze.

Diet, allergens and safety

Contains Molluscs.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains molluscs, a recognised allergen separate from crustaceans; some people react to both.

Nutrition per 100 g

Energy
92 kcal
Protein
15.58 g
Carbohydrate
3.08 g
Fat
1.38 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Mollusks, squid, mixed species, raw (a close stand-in).

Related ingredients

Recipes with squid / cuttlefish ink

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