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You are here: Home / Shellfish Recipes / Paellitos Negritos (Squid Ink Paella)

Paellitos Negritos (Squid Ink Paella)

October 4, 2016 by Manny Leave a Comment

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A unique way of cooking paella, using squid instead of chicken, beef or pork. To make this paella more appetizing, you can add other seafoods as well like shrimps, mussels or crabs. Although this is a Spanish cuisine, most of our dishes has a Spanish influence so we come to love a dish like squid ink paella. By the way, Halloween is fast approaching and this dish is a perfect food to serve if you are having a Halloween party.

To cook paellitos negritos; Skin and clean squid and remove ink sacs. Set aside ink sacs. In hot oil, saute rice with garlic, wine, salt and pepper. Add squid (either cut into rings or kept whole). Remove squid when done and add fish or vegetable stock. Stir and add ink sacs. Ink sacs will burst to let out the ink. Stir to blend ink with rice. Add Lea & Perrins Worcestershire Sauce. Line individual ovenproof cups with Reynolds Wrap Aluminum Foil with an overlap of 2 inches and spoon the squid and rice mixture into the cups. Bake for 10 minutes in a 350°F oven. To see the complete recipe with list of ingredients in exact measurements, continue reading.

 

Squid Ink Paella
Print Recipe

How to Make Paellitos Negritos (Squid Ink Paella)

Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Rice Recipes
Cuisine: Spanish
Servings: 4 Servings
Author: Manny

Ingredients

  • 1/2 kilo squid about 3 inches long
  • 2 Tbsp Lea & Perrins Worcestershire Sauce
  • 5 cloves freshly pound garlic
  • 3 cups fish or vegetable stock
  • 1/2 cup white wine
  • 1 roll Reynold's Wrap Aluminum Foil
  • 1 1/2 cups cooked long grain rice
  • 1/4 cup olive oil
  • salt and pepper to taste

    Instructions

    How to cook Paellitos Negritos

    • Skin and clean squid and remove ink sacs. Set aside ink sacs.
    • In hot oil, saute rice with garlic, wine, salt and pepper.
    • Add squid (either cut into rings or kept whole).
    • Remove squid when done and add fish or vegetable stock.
    • Stir and add ink sacs. Ink sacs will burst to let out the ink.
    • Stir to blend ink with rice. Add Lea & Perrins Worcestershire Sauce.
    • Line individual ovenproof cups with Reynolds Wrap Aluminum Foil with an overlap of 2 inches and spoon the squid and rice mixture into the cups.
    • Bake for 10 minutes in a 350°F oven. Serves 4.

     

    Squid Ink Paella

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    Filed Under: Shellfish Recipes Tagged With: arroz negro, paellitos negritos, squid ink paella

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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