Cook Book Recipe

If one thinks about going on a picnic, Adobo remains one of the best-loved Filipino dishes. It is a favorite for many and is enjoyed in everyday meals, as well as special gatherings.
Now you can enjoy adobo with a twist in a squid dish created by culinary expert chef Eugene Raymundo exclusively for Lea and Perrins Worcestershire Sauce.

ADOBONG PUSIT CON ARROZ

½ kilo squid
5 cloves garlic, freshly pounded
½ cup white wine
1-1/2 cups rice, long grain
¼ cup olive oil
2-tablespoon Lea & Perrins Worcestershire Sauce
salt and pepper to taste
3 cups fish, vegetable, or chicken stock
1 roll Reynold wrap aluminum foil
leaned, skinned, set aside the ink sac. Buy the small ones, about 3 inches long.

Procedure:
Clean squid by removing ink sac. 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 stock. Stir and add ink sacs. The ink sacs will burst and let out the ink. Stir to blend the ink with rice.

Correct seasonings and add Lea & Perrins Worcestershire sauce. Line individual oven proof cups with Reynold wrap aluminum foil with an overlap of 2 inches and spoon paellitos into it. Bake for 10 minutes in 350f oven. Serves 4.

0ctober 25, 2002, Manila Bulletin

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