The excitement of cooking with squid ink comes primarily from its colour. Stir the tiniest amount through a gently bubbling risotto, and the ink conquers every last grain of rice, liberating the pan from its pale, caramelised hues and turning the contents black as night. You can use squid ink to bring spooky black tones to lots of things, from pasta and bread to sauces, but squid ink is so much more than just food colouring – it has a unique briny flavour that goes perfectly with other fish and seafood. If you can buy whole squid, keep an eye out for the silvery ink sacs when you’re cleaning it out, or alternatively, you can buy squid ink online, or from your local fishmonger.

We’ve pulled together five fantastic squid ink recipes from some of our favourite chefs and food writers. For more inspiration, check out our full collection of squid ink recipes!

As executive chef of the Barrafina group of restaurants in London, Angel Zapata Martin is a guiding light when it comes to next-level Spanish tapas in the UK, and his stunning arròs negre is an ever-popular dish on the menu. Angel sautés diced cuttlefish and spring onion, then toasts the rice before gently cooking in sherry, squid ink and shellfish bisque. The result is a rich rice dish, where the salinity of the squid ink marries perfectly with the sautéed baby squid and punchy all i oli served on top.

There’s something immensely pleasurable about making squid ink pasta, watching your ingredients transform from a floury mess into a gorgeous ball of black dough. Remember to rest the dough after you’ve made it, then roll it out until 3mm in thickness. Cut it into 4cm squares before rolling your garganelli (or you can create a simpler tagliatelle or fettuccine if preferred). Meanwhile, Luke Holder cooks his crab in plenty of salted water, then cools it before picking the meat and stirring it through melted butter. Just add a touch of seasoning and some herbs, and you’re ready for the table.