I am wanting to make Arroz Negro. I have purchased delicious squid at Yum-Yum. Those squid had tiny/unusable ink-sacks. I have heard of frozen squid/cuttlefish ink. Does anyone know where I can get some.
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.