Santiago's Stuffed Squid

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Clean the squid by removing the tentacles, spine, and outer skin. Rinse well under cold water and set to drain on paper towels.

2. 2

   Coarsely chop the shrimp. Flake the orange roughy fillets and mix them with the shrimp, then sprinkle with 1/4 teaspoon salt.

3. 3

   Blot the squid with a paper towel to remove excess moisture. Using a small spoon, pack each squid with the fish/shrimp mixture, leaving 1 inch unfilled at the bottom. Secure the open end with a toothpick and place in a glass baking dish. Repeat until the filling is used up. Any extra squid can be sliced into rings and scattered over the stuffed squid.

4. 4

   Place the tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine, and bread in a blender or food processor and puree. Pour the mixture over the stuffed squid.

5. 5

   Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.

6. 6

   Remove the foil and bake for another 30 minutes.

7. 7

   Serve warm, garnished with lemon wedges.

• Calories 465.4 kcal High
• Protein 39.08 g Good Source
• Carbs 10.95 g Moderate
• Total Fat 28.45 g High
• Saturated Fat 3.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 389.53 mg High
• Sodium 217.0 mg Moderate
• Fiber 1.22 g Low Source
• Sugar 2.63 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 107.47 mg Low Source
• Iron 1.86 mg Moderate
• Potassium 331.44 mg Low Source
• Vitamin A 0.64 mcg_rae Low Source
• Vitamin C 3.31 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅
• Alcohol 🚫🍷