Santiago'S Stuffed Squid

Name: Santiago'S Stuffed Squid
Ingredients: 1 pound squid; 8 ounces shrimp, peeled and deveined; 8 ounces orange roughy fillets; 1 tomato, seeded and chopped; 1 small onion, quartered; 1/2 cup olive oil; 1/2 teaspoon salt; 1/4 teaspoon paprika; 3 tablespoons dry white wine; 1 slice white bread; 4 slices lemon, for garnish

11 ingredients

5 steps

Ingredients

1 pound squid
8 ounces shrimp, peeled and deveined
8 ounces orange roughy fillets
1 tomato, seeded and chopped
1 small onion, quartered
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon, for garnish

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.