Santiago's Stuffed Squid
Cleaning a squid yourself is not only fun to do, it makes sure you have the freshest.
Recipe Summary Santiago's Stuffed Squid
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 | How To Clean Baby Squid Heads1 pound squid8 ounces shrimp, peeled and deveined8 ounces orange roughy fillets1 tomato, seeded and chopped1 small onion, quartered½ cup olive oil½ teaspoon salt¼ teaspoon paprika3 tablespoons dry white wine1 slice white bread4 slices lemon, for garnishDirectionsPreheat 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 saltBlot 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.Info | How To Clean Baby Squid Headsprep: 1 hr cook: 1 hr 30 mins total: 2 hrs 30 mins Servings: 4 Yield: 4 servings
TAG : Santiago's Stuffed SquidWorld Cuisine Recipes, European, Spanish,