• Chef Thirdy and Lee Recipe Album 600x465 - Recipe 4

Paella Negra Stuffed in Squid

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Remove the squid head from the body. Clean them well.

In a bowl, combine the flour and cornstarch. Dip the squid head in the beaten egg, then dredge it in the flour and cornstarch mixture. Deep fry the squid head until cooked, then chop into small pieces. Set aside.

Combine all the marinade ingredients in a bowl. Take the squid body and coat it with the mixture. Set aside to allow the squid to marinate.

Make the paella: heat the cooking oil in a pan. Sauté the MINCED GARLIC, onion, and butter. Add in the chopped fried squid head and squid ink. Season with LIQUID SEASONING. Add the cooked rice and continue cooking for about 2-3 minutes. Season with salt and pepper. Remove from heat.

Make the sauce: mix together the mayonnaise, HOISIN SAUCE, lime or lemon juice, and MINCED GARLIC. Set aside.

Take the marinated squid and stuff with the paella. Preheat the griller. Cook squid for 5 minutes each side. Take the grilled squid and arrange on a plate. Serve with sauce on the side.