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Calamari (squid) in its Ink Croquetas (Croquetas de Calamar en su Tinta) is my personal favorite Spanish “Tapa” Croqueta. Made with the scary for some and divine for others, Squid ink to give it extra “sea” taste and this bold, dark color. Croquetas are considered tapas in Spain, and this “black squid” tapa version is one you should definitely experience whether in Spain or in your own place. Here is my version of it, I’ve modified slightly the original recipe and added a touch of spicy paprika and garlic to my croquetas which result into a lightly spiced croqueta, barely noticeable. You can also omit it, then you’ll be making the traditional squid croquetas. The spices are not overpowering, just enough to give the beloved calamari a little kick which I believe goes to perfection with this recipe. Spanish croquetas In Spain, they have a wide variety of croquetas, ranging from cured ham…

Calamari on an Ink Linguine with a spicy tomato sauce is a great way to spice up your next dinner. If you always wondered how those black ink pasta taste like but never got the guts to buy it and try it out, this recipe will make you buy them over and over again. Everyone is scared of those ink meals for some reason…I guess it’s the fact of eating what you usually write with, it just doesn’t quite belong in a plate. But I assure you, it’s quite the opposite. Since I’ve been living in Spain, they use the ink of cuttlefish for many of their traditional meals like squids croquetas in their ink, the arroz negro (black cuttlefish paella) or those black ink linguine. This recipe comes from my cooking school, well… we had to make the fresh ink linguine by ourself, so in this case, to keep it…

Arroz negro or Black Paella is a popular rice dish on the Mediteranean coast of Spain made of cuttlefish, its ink, some lovely fish stock, white wine, onions and bomba rice. A famous dish in Spain, is the famous “arroz negro” made with the fresh ink of cuttlefish. I don’t know why they call it “black rice” instead of “black paella” since it’s done exactly like a paella, with the same bomba rice and it served in the paella pan… Usually served with a Aioli sauce (garlicy mayonnaire). Nonetheless, this dark paella is my personal favorite of them all! I know it can be challenging for some, even for me at first, the color and the fact that you eat the cuttlefish ink… but if you are courageous enough to take the first bite. Oh my! You will discover another world! The ink actually is a mouthful of sea aromas, saline, it’s really a flavour of…

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