With its briny, umami-rich flavor and dramatic black-blue hue, squid ink, aka cuttlefish ink, delivers a lot of excitement for one ingredient. Famously used in Japanese (ramen), Spanish (arròs negre), and Italian (spaghetti al nero di seppia) cooking, today, it’s in the spotlight inspiring an array of innovative dishes. Find out what makes this versatile and timeless ingredient so beloved. Joining us are Chef Ignacio Mattos (owner of the Michelin-star Estela, Altro Paradiso, Lodi) and Ignacio Rodrigues from Nortindal, producers of premium cuttlefish ink from Spain.

Follow @ignaciomattos @estelanyc @altroparadiso @lodinyc @cornerbarnyc @nortindal_ @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia https://haynowmedia.com/