"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." — DMASON
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shrimp, peeled and deveined
orange roughy fillets
tomato, seeded and chopped
dry white wine
lemon, for garnish
This is really tasty. There is a temptation to reduce the amount of oil because it seems like a lot, but it was much more tender with the full amount of oil.
Good concept, but the sauce was a bit bland. Also, stuffing needs something - herbs or spices, maybe. Might use the idea of stuffed squid again, but definitely not this recipe.
I altered the recipe slightly by mixing 1/2 the bread, tomato, onion, spices & wine with the fish/shrimp mixture. Then I stuffed the squid. Baked it covered with the other 1/2 that was processed. It turned out excellent... A big hit in our house... You should try it - it gives the stuffing more flavour...
I went to Barcelona area, meeting 38 of my friends, (We were from England, USA, Germany, Spain and Canada.) and had to make a dinner. I chose this one and it was a complete hit. We had it on pasta for the dinner. Some people put it on bread. You could also put it on rice. It was so tasty and flavorful. The next day we have a little leftover and I put it in a dish, crumbled some bread and cheese and sprinkled it on the top and served it on toasted garlic bread. Another hit. This is so easy, versatile and tasty. A real winner!
Flavorful and tender. However both times I ended up with alot of soupy liquid. Tasty, but not so attractive.
in portugal, we use rice, black olives, boiled eggs and chouriço inside the squid :)
Simple and excellent.
Very excellent as is. I was impressed and it was easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Santiago's Stuffed Squid
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 293
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