A long while ago, I cooked a squid risotto. That time, I carefully preserved the ink sacs to blacken the rice and to add some extra flavour. This time, I managed to buy a couple of sachets of squid ink. I was planning to do something very tasty to try to convince Eldest Daughter (ED) that not all shellfish and crustaceans are revolting. She was living with the memory of a bad shellfish experience and was pretty appalled by the thought of anything in or out of a shell. I had my work cut out.
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