Paella Negra Stuffed Squid with Aligue Cream Sauce
When I was invited to be a partner of a Spanish-themed resort, I was asked to give a sample of a dish that I will be serving in my F&B outlet. I wanted to combine the flavors of Spain with the “Island” feel of the Philippines. Here’s what I came up with…
Good for 2
Ingredients
Paella Negra Stuffing:
200 grams Pre-cooked Paella Rice (Any Short Grained Rice will do)
30 mL Squid Ink (Can be purchased in Cans)
50 grams Chopped Garlic
Salt
Black Pepper
Olive Oil
200 grams/1 pc. Squid
Aligue Cream:
15 grams Crabfat
60 mL All Purpose Cream
Lemon Juice
Salt
Black Pepper
Procedure:
To make the Black Paella:
Saute Garlic in Olive oil over medium heat until golden brown. Add the the pre-cooked Paella rice and continue to saute (its just like making sinangag haha) Add the squid ink and stir until all of the rice is coated with the ink. Season with Salt and Pepper
Preparing the Squid:
Clean the squid by removing the tentacles, black layer of the skin, innards and the beak.
Season the squid with Salt and Black Pepper inside and out
Stuff the Squid with the prepared paella and Grill the squid on a charcoal grill. Set Aside
Aligue Cream Sauce:
On a pan over medium heat, saute garlic in olive oil until golden brown. Add crabfat and cream. Squeeze some lemon juice into the sauce (this is just to cut the richness of the crabfat) Season with Salt and Pepper.
Assembly:
Slice the Squid and arrange it on the crabfat sauce. Garnish with coriander/cilantro leaves