Go Back

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


  • 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


    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.