Seafood
Cuttlefish ink
Also called nero di seppia, squid ink
The dark, glossy ink from a cuttlefish's ink sac, used to colour and flavour pasta, risotto and stews. Fishmongers and delis sell it in small sachets or jars.
Origin
Italian and Spanish coastal cooking, especially Venice and Sicily.
Flavour
Briny and savoury rather than fishy, with a mild sea taste.
How to use it
Loosen it with a little water or wine and stir it in near the end of cooking; a few grams turn a whole pan black.
Storage
Sachets keep in the fridge for months unopened; once opened, use within a few days or freeze.
