If there is pasta with squid ink as sauce, then I can definitely use the cuttlefish ink with my fried rice. You might think that the blank ink of squids of cuttlefish will just make the pasta or in this case the rice a black color, you are most definitely wrong.
Sometimes, with the use of squid ink, the pasta or rice will just turn black. I tried it once with my pasta and it was tasteless. I needed to put more black ink which at that time was not available. More ink would mean more squids to derive it from and that means it will take me several months to be able to have enough squid ink for a simple fried rice (sigh…)
How to get black ink from squids or cuttlefish? Simple, just remove the ink sac of the squid or the cuttlefish, place them in a container, and freeze them to be thawed when you have decided to use them 🙂 I don’t know how long they can be stored in the freezer though 🙁
Using the cuttlefish’s black ink is awesome, not only does it give a black color but also provides a unique flavor on the fried rice. The content of one ink sac or even just half of it will do the trick.
How does it taste? Some would think it will taste very fishy but its actually not. The taste is a bit salty, brinier, mildly fishy, somewhat pungent, and has the rich flavor of the cuttlefish of course. And based on experience, the use of cuttlefish ink in fried rice makes it more delicious as compared to using squid ink. Just don’t use the black ink excessively as it will make your fried rice salty.
And like eating squid or cuttlefish cooked in their own ink, this fried rice will turn your mouth black 😀 By the way, I used a day old cooked jasmine rice in this recipe
FRIED RICE IN CUTTLEFISH INK
Rice, cooked – 2 cups or whatever is available
Mixed veggies (carrots,peas, corn, green beans)- 1/2 cup
Garlic, minced – 5 cloves
Onions, minced – 1 small
Black Pepper Powder
Sweet Paprika Powder
Cuttlefish ink – half of the content of 1 sac or more depending on the taste you want
Low Sodium Salt to taste
Olive Oil- 1 tbsp
2. Throw in the mixed veggies,black pepper powder, and sweet paprika powder, stir-fry for a minute.
3. Add in the cooked rice and continue stir-frying for about 5 minutes. Season with salt to taste
4. Push the the rice to the sides of the wok to make a well. Pour a little olive oil then add the ink. Let it simmer. Mix the rice with the ink, make sure that the rice is fully coated. Stir-fry for a few minutes until the moistness evaporated.
Serve and enjoy