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Dishes with Cuttlefish Ink

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish. Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.Expand

Spaghetti doused in a dark cuttlefish ink sauce is one of the classic Italian dishes whose origin is associated both with Sicily and the northern Veneto region. The sauce is usually composed out of sliced cuttlefish that is fried alongside garlic and olive oil and is later coupled with white wine and cuttlefish ink, with the occasional addition of tomatoes. Though spaghetti are the traditional choice, the sauce is commonly prepared with other pasta varieties such as linguine or bigoli. Pasta is tossed with the sauce until it is completely coated and the dish is traditionally garnished with parsley and enjoyed as a warm appetizer.Expand

Chipirones en su tinta is a traditional dish originating from the Basque country. The dish is made by searing and poaching whole baby squids until they become tender, served in a purée of sautéed vegetables, garlic, and white wine, all tinted with squid or cuttlefish ink. The ink enhances the natural sea flavor of the squids, which are traditionally stuffed with a mixture of their own side fins and tentacles. It's recommended to prepare the dish a day in advance so that the squid takes on the flavors of the sauce and becomes more tender. Before serving, sprinkle it with freshly chopped parsley.Expand