While some people might be squeamish about eating squid ink, cooking with it is more usual than you may think. Common to some places in Italy and Spain, it’s usually added to pasta sauces, risotto, and rice dishes (ever tried paella negra?).
High in glutamates and umami flavor, it has the subtle briny taste of the sea and is perfect for a variety of dishes that need a kick of umami. If you want to try it, here’s an easy way to incorporate squid ink in your dish.