Spaghetti al Nero di Seppia (Spaghetti with Cuttlefish Ink) vs Chipirones en su Tinta (Baby Squid in its Own Ink)

Both dishes turn glossy black with ink, garlic, olive oil and white wine, yet they use that shared base differently. The spaghetti stays lean: garlic and an optional pinch of chili are gently sautéed, finely chopped cuttlefish simmers with its own ink, and pasta water emulsifies the sauce so it clings to al dente strands. The chipirones build depth from a soft sofrito of onion and grated tomato, with ink dissolved in fish broth and baby squid braised slowly until very tender in a thick sauce, traditionally served with plain white rice.