Recipe By DMASON
Published May 4th
Santiago’s Stuffed Squid
Prep 1h Cook 1h 30m Additional - Ready In 2h 30m
Servings 4 servings Calories 491.7

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.

Recipe 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

Cooking Directions

  1. 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.
  2. 2 Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

  • Calories 491.7
  • Carbohydrate 11.9 g
  • Cholesterol 346.1 mg
  • Fat 32.6 g
  • Fiber 1.5 g
  • Protein 35.5 g
  • Saturated Fat 4.8 g
  • Sodium 552 mg
  • Sugar 2.3 g


  1. in portugal we use rice black olives boiled eggs and chouriço inside the squid:)
  2. My husband made this and I was really looking forward to having it. I have to say it was very bland and looked terrible. My husband followed the directions exactly. To anyone who wants to make this recipe I would recommend chopping the ingredients by hand as my husband used a food processor and it - Read more ...
  3. Simple and excellent.
  4. Very excellent as is. I was impressed and it was easy to make.
  5. I went to Barcelona area meeting 38 of my friends (We were from England USA Germany Spain and Canada.) and had to make a dinner. I chose this one and it was a complete hit. We had it on pasta for the dinner. Some people put it on bread. You could also put it on - Read more ...
  6. I altered the recipe slightly by mixing 1/2 the bread tomato onion spices & wine with the fish/shrimp mixture. Then I stuffed the squid. Baked it covered with the other 1/2 that was processed. It turned out excellent... A big hit in our house... You should try it - it gives the stuffing more flavour...
  7. Good concept but the sauce was a bit bland. Also stuffing needs something - herbs or spices maybe. Might use the idea of stuffed squid again but definitely not this recipe.
  8. Flavorful and tender. However both times I ended up with alot of soupy liquid. Tasty but not so attractive.
  9. This is really tasty. There is a temptation to reduce the amount of oil because it seems like a lot but it was much more tender with the full amount of oil.