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Paella Negra Stuffed Squid with Aligue Cream Sauce

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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

 


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