Paellitos Negritos

1/2 kilo squid(about 3 inches long)                
2 tbsps Lea & Perrins Worcestershire Sauce
5 cloves freshly pound garlic                         
3 cups fish or vegetable stock
1/2 cup white wine                                      
1 roll Reynold's Wrap Aluminum Foil
1-1/2 cups cooked long grain rice                 
1/4 cup olive oil                                          
salt and pepper to taste

• Skin and clean squid and remove ink sacs. 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 fish or vegetable stock.
• Stir and add ink sacs. Ink sacs, will burst to let out the ink.
• Stir to blend ink with rice. Add Lea & Perrins Worcestershire Sauce.
• Line individual ovenproof cups with Reynolds Wrap Aluminum Foil with an overlap of 2 inches and spoon the squid and rice mixture into the cups.
• Bake for 10 minutes in a 350°F oven. Serves 4.