Comments on: Arroz Negro a la Marketman

By: Nathan

Nathan — Tue, 07 Apr 2009 03:36:57 +0000

Hi Noelle. I doubt if Old Spaghetti House takes uses real squid ink. Congo Grille, I think, would be more likely to use squid ink from sacs harvested from all the lumot that they grill up night after night. If, uhm…, ‘it’ comes out tinted green from the other end the morning after, the kitchen used black food coloring.

I make paella negra too with the squid ink from Terry’s Selection. The box says 1g is good for 100g of rice but if I remember right, I used more than that.

By: Cecil

Cecil — Sat, 27 Dec 2008 22:08:09 +0000

Agree! I use plenty of ink from “lumot” squid which i get at Farmer’s Market in Cubao to make it really black and full of flavor. The sachet from Terry’s Selection can get it dark but as expected, flavor is not as good as the fresh ink. With a better flavor, you end up keeping a lot of “lumot” squid in your freezer whenever you need the ink only for the “paella” or “pasta nero”.

By: Angie from NY

Angie from NY — Fri, 18 Jul 2008 18:57:53 +0000

Where do you buy packaged squid ink?

By: Marketman

Marketman — Tue, 12 Jun 2007 07:08:37 +0000

Chona, it’s pale creamy color…I have a post on fresh kasoy elsewhere in the blog if you haven’t seen it, but no photo of a newly cracked open kasoy…

By: chona k. rosell

chona k. rosell — Tue, 12 Jun 2007 06:19:00 +0000

may i know from your kind heart what is the color of the fresh ” kasoy” cashew?

thanks a lot..

chona rosell

By: Marisa

Marisa — Sat, 14 Jan 2006 09:13:36 +0000

MM,
I made paella with squid ink, just 1 squid and it turned really black, although not the lip and teeth tinting kind. It was an accident actually, I cooked paella for New Year and my mom bought this big squid for it. While cooking the paella there were too many ingredients that it would surely not fit our pan, so I cooked it in two batches. The second batch accidentally included the ink and it turned black.. very black. Unfortunately I have no pictures to show and no leftovers too couldnt believe it, we thought there’d be so much leftover we’d get tired of it.

By: Jordi

Jordi — Sat, 17 Dec 2005 07:35:46 +0000

The trick with real ink sacks is to mix it with red wine (maybe 1 to 1 ratio). But doubt if it adds flavor or achieves the dark black color you see in the restaurants or cook books….that’s because they use the sachets.

By: Jordi

Jordi — Sat, 17 Dec 2005 07:25:59 +0000

Nice try. Your heart was in the right place. I’d never attempt a new dish for guests; learned my lesson there too. Paella negra or risotto nero should be “black”; that’s part of the appeal. I use the sachets all the time and if you come accross a recipe; double the amount of ink…the darker, the better. By the way, you should also add saffron for the flavor. I make this dish and risotto nero often and always keep stock of the ink “sachets”. They will last long in the refridgerator (and must be kept refrigerated). Keep cooking….and eating well.

By: Pia

Pia — Wed, 14 Dec 2005 02:12:49 +0000

Marketman, I use the ink from the “lumot” squid for my pasta, and my dish is black as night. Lumot squid (as they call it in the market) is whitish, thicker and bigger (this tyoe is more popularly used for grilling) than the “pusit bisaya” which is pinkish and thinner. Just pull out the ink sacs and add it to your broth or after you saute your flavor base.

By: Moo ha ha

Moo ha ha — Mon, 05 Dec 2005 08:42:15 +0000

I’m very sorry to report this, but the writing is so small i cant read it :(

Oh well, i guesse i will have to go to another site,

thah,
(Thanks heeps and heeps)
Moo ha ha