Squid Ink

squid ink Both squid and cuttlefish have small sacs filled with a thick blackish ink–like liquid. Before the days of modern processing, if you wanted squid or cuttle-fish ink, you had to buy enough of the seafood and then squeeze out the ink from each sac. These days the sacs are usually cleaned off before the squid and cuttlefish get to market. You therefore have to find a separate supply of ink if you wish to make paella negra or a black risotto. In Italy and Spain, and in some specialty stores in North America, the ink is sold in small packages, each containing about one tablespoon. We have found it for sale at a large fishmonger’s, where we can buy it in small half-cup sealed containers. It keeps almost indefinitely in the refrigerator.