This has by far been the hardest Item to get hold of so far on Hunt2Table.
Squid Ink is one of those things that although it may not look appetizing at all, once you taste it you realize it’s one of the most delectable delicacies you have ever enjoyed. The highest quality of which comes from the Mediterranean Sea, because of the water’s rich complexity.
Yes, it looks like crude oil in a jar but there’s a little more to this stuff than meets the eye. The ink’s delicate nature during harvest is what makes it incredibly hard to find, unless you know where to look.
I tried a couple of different stores and what I found did not even come close to comparing to the stuff I remember from my childhood. My father would go to the local fish market on holidays and buy the freshest whole squid he could find. I remember watching, barely able to look onto the counter without standing on a stool, as he gently pulled out the squid’s guts and with the precision of a neurosurgeon carefully sniped out the ink sacks without breaking them open. The dark, tar like substance smelling rich of salt from the sea that was squeezed out of those tiny sacks holds some of my dearest memories of summer from my younger years in Sicily.
The hunt was full of disappointment as I ventured from place to place in search of the ink. I found canned squid in “ink sauce”, a pathetic combination of sodium, food coloring and fish stock. I came across ink that although looked promising with all the content written in Portuguese, the back label stated in proud bold letters “made in china” – no thank you!
Even specialty markets did not seem to have any leads on where to find the stuff.
Realizing the impossibility of finding a local source for the ingredient, without going through a restaurant food purveyor, I decided to order it online. Let me tell you this stuff does not come cheap. A 500gram jar (just over 17 ounces), with shipping cashes in at about 70 dollars, but it’ll last you for a very, very long time due to its potency.
I guess the lesson here is that if you do ever come across it stop being such a mindless and pretentious numnut when it comes to food and try it. If it wasn’t good or edible they wouldn’t charge so damn much for it.
This is one of my favorite recipes using squid ink. If you ever get your hands on some I hope that you’ll enjoy making it as much as I do.
Enoy~
Risotto al Nero di Seppia
2 tablespoon extra virgin olive oil
½ teaspoon crushed red pepper flakes (or 1 fresh red chili)
1 tablespoon chopped shallot
1 teaspoon fresh chopped garlic
3 oz squid, cleaned and sliced (preferably fresh)
1 10oz can tomato filets
½ cup tomato sauce
1/8 teaspoon squid ink
2 cups cooked Aborrio rice (which is nice and creamy, but not too thick - because you followed cooking instructions, RIGHT?)
Salt and pepper to taste
Heat the olive oil in a small heavy bottomed pot, allowing it to get really hot without reaching smoke point. Add the red pepper flakes and shallots, stirring with a wooden spoon as to not let them stick. Once the shallots begin to sweat and become a bit translucent add the garlic and the squid. Allow the flavors to mingle for about 3 to 4 minutes on medium heat, add the tomato filet along with the tomato sauce and bring to a simmer. Add the squid ink, and being careful not to splash any out your pot (as it will stain), gently fold the sauce till the ink is fully incorporated. Taste and season with salt and pepper, it is important not to salt your sauce before you add the squid ink as it packs a good bit of salt. Once you have seasoned your sauce, fold in your aborrio and allow it to rest for a few minutes.
