Santiago's Stuffed Squid

Name: Santiago's Stuffed Squid
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Portuguese, Spanish
Ingredients: 4 slices Lemon; 0.5 cup Olive Oil; 8 oz Orange Roughy; 0.25 tsp Paprika; 0.5 tsp Salt; 8 oz Shrimp; 1 lb Squid; 1 slice White Bread; 3 tbsp White Wine; 1 whole Whole Peeled Tomato; 1 whole Yellow Onion

Appetizer 🧄Dinner 🍽️Lunch 🥪 Portuguese 🇵🇹Spanish 🇪🇸 High-Protein 💪Low-Carb Low-Sodium Sugar-Free Pescatarian 🐟Anabolic Diet

Santiago's Stuffed Squid features tender squid filled with a gently seasoned mix of shrimp and orange roughy, then baked beneath a lush tomato, white wine, and olive oil sauce. The seafood stays juicy while the sauce turns rich and aromatic, finished with bright lemon at the table. Ideal for a special dinner when you want something elegant yet comforting.

Prep1 hr
Cook1 hr 30 mins
Serves4
DifficultyMedium

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

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

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

Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
6

Remove the foil and bake for another 30 minutes.
7

Serve warm, garnished with lemon wedges.