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 …

This week we will talk about Filipino classics, the big dishes, the ones that we only release when visitors camp out of our house waiting for the eve of the fiesta and then scramble on the table like animals. And the best way to open this week is of course to have our resident chef, Chef Mike to conduct the prelude. Enjoy! – Ziggy
 
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Instead of ranting about people’s misconception on eating animal meat organs, like what I did on the previous post, I’d rather focus on what is good about our feature today which is skewered barbecued chicken hearts. Chicken hearts are one of the rarest Filipino street foods. Once you see them lying freely on the stall, grab them. They won’t last long. I don’t know why… it maybe because of its firm texture which confirms our being carnivores that we love to nibble on them. Or maybe each chicken only has one little …