イカスミ・パエリア #shorts

イカスミ・パエリア #shorts

Squid ink is prized for a simple reason — it’s undeniably delicious. In fact, it contains 30 times more umami than octopus ink. What an impressive shell. And this cuttlefish, among all squid, has especially rich and abundant ink. That’s why I chose it for this dish. I cut open the ink sac and clean the tentacles after spreading them out. I use it as a cutting tool. Saffron — not essential, but wonderful if you have it. Roast the chicken carcass, then add water and simmer to extract the flavor. Cut the eggplant. Since it pairs well, prepare a generous amount “Cut the bell pepper. Crush the garlic and chop it. Break the pasta and add it in.” Scatter the vegetables. Reveal the ink. Scoop up the soup and mix it with the ink. Pour into the pot, then add the garlic, squid legs, and sprinkle in the saffron. “Arrange the shrimp. Wet a sheet of newspaper with water and use it as a lid. Lemon, salt and pepper, lemon juice — enjoy.

The greatness of squid ink. The seasoning is simple — just salt and pepper. That’s definitely the tastiest way.

Try making good use of squid ink!”

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