How to Make Paellitos Negritos (Squid Ink Paella)
Servings: 4 Servings
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.