Santiago's Stuffed Squid

This recipe originates from Spain. It's tender and moist, not a typical chewy squid dish. It's simple to prepare, rich, scrumptious and definitely a favorite in our home! You may use butter instead of olive oil and black pepper instead of paprika if you prefer.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 30 mins
• Calories: 492 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon paprika
• ½ cup olive oil
• 1 slice white bread
• 4 slices lemon, for garnish
• 1 tomato, seeded and chopped
• 1 small onion, quartered
• 3 tablespoons dry white wine
• 1 pound squid
• 8 ounces shrimp, peeled and deveined
• 8 ounces orange roughy fillets

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on paper towels.

Step 2

Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt

Step 3

Blot squid with paper towel to remove any excess water. Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom. Secure open end with a toothpick and place in glass baking dish. Repeat until filling is gone. Any extra squid can be cut into rings and scattered over the stuffed squid.

Step 4

Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.

Step 5

Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes. Serve warm, garnished with lemon wedges.