Anyone cook with squid ink at home?
I'm thinking about making a squid ink paella, but have no idea how much squid ink to add. I'm a home cook who likes to experiment with new stuff. I generally don't follow recipes and do my own thing - but I don't have a clue how much of what proportion to add. I want to get the flavor, but not make it too inky.
In a related question, I also like to make my own pasta and have toyed with the idea of a squid ink dough. Again, how much to add?
I live in Seattle and our local Japanese store has it. They sell it in little packets (similar to the packets of soy sauce that you get when you buy sushi at the grocery store). The dilemma for me is how many packets to buy.
I'll get a few and try it I suppose.
The massively egg yolked pasta is decadent but I usually use 2-3 :-)
I haven't, but for reference, the arroz negro recipe in The Food of Spain by Claudia Roden calls for 4 or 5 4g packets of squid ink for 2 1/2 cups rice, cooked with 4 1/2 cups fish or chicken stock and 1 cup white wine. She instructs using a bit of the heated stock/wine to dilute the ink, then mixing it back into the simmering stock before adding that to the rice, etc.
Here's another recipe, with 3 tsp ink to 250g rice and 750 ml stock, if you like weights: http://www.lifestylefood.com.au/recip...