The ink from squid is edible and has no effect on the body. There is no need to eat it often as it will make you tired. A diversified diet is also good for the body and the nutritional intake is balanced.

Squid ink rice is a delicacy invented by sailors, and nothing is wasted. The fragrance of ink permeates every grain of rice, making it a meal with endless aftertaste.

How to make squid ink rice

200 grams of squid, 2 tablespoons of chopped onion, 2 tablespoons of olive oil, 900 ml of fish soup, 200 grams of short rice, appropriate amount of salt and pepper .

(1) Carefully cut the squid ink sac with a knife, leaving about 2 teaspoons of ink for later use.

(2) Sauté chopped onion with olive oil until translucent, add short rice.

(3) Slowly add fish stock and ink, stirring constantly, and cook over medium heat for about 20 minutes.

(4) Add squid and cook for about 3 minutes or until most of the soup water has dried up. Season with salt and pepper.

(5) Turn off the heat, cover with tin foil, bake in a 250℃ oven for about 8 minutes, and enjoy while hot.

You need to take fresh and shiny squid, take out the internal organs, and then slowly cut open the ink sac. If you like, you can also add squid eggs (if appropriate for the season) to the rice and cook them together.

What is the difference between squid and cuttlefish?

There is a difference between squid, cuttlefish and octopus

All three belong to the mollusk phylum Cephalopoda.

Squid, also known as soft fish and calamari.

Squid, also known as cuttlefish and squid, belong to the same order as squid.

Squid meat is more delicious than cuttlefish. The head and trunk are longer and narrower than those of cuttlefish, and the end of the trunk in particular looks like the head of a javelin, hence the name squid.

Octopus, also known as Octopus, belongs to the order Octopus.

Octopus and cuttlefish have ink sacs that release ink. The biggest difference is that the octopus only has 8 arms, and the suction cups on the wrists have no handles or toothed rings.