Santiago's Stuffed Squid
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Squid1 small
Onion (quartered)1 cup
Olive Oil1 tsp
Salt1 tsp
Paprika3 tbsps
White Wine (dry)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Clean squid, removing tentacles, spine and outer skin
3
Rinse well in cold water and let drain on paper towels
4
Coarsely chop shrimp
5
Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt Blot squid with paper towel to remove any excess water
6
Use a small spoon to pack each squid with fish/shrimp mixture leaving 1 inch unfilled at bottom
7
Secure open end with a toothpick and place in glass baking dish
8
Repeat until filling is gone
9
Any extra squid can be cut into rings and scattered over the stuffed squid
10
Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and puree
11
Pour mixture over stuffed squid
12
Cover dish with aluminum foil and bake in preheated oven for 1 hour
13
Remove foil and bake for another 30 minutes
14
Serve warm, garnished with lemon wedges