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.