Rating
Published May 4th
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 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 Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
- 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 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 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