Description
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.
Ingredients
- 1 pound squid
- 8 ounces shrimp, peeled and deveined
- 8 ounces orange roughy fillets
- 1 tomato, seeded and chopped
- 1 small onion, quartered
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon paprika
- 3 tablespoons dry white wine
- 1 slice white bread
- 4 slices lemon, for garnish
Instructions
- 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.
- Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp
- sprinkle with 1/4 teaspoon salt
- 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.
- 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.
- 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.
Prep Time: 1 hr
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 30 mins
Servings: 4