Santiago's Stuffed Squid Recipe - Allrecipes.com
Santiago's Stuffed Squid Recipe
  • READY IN hrs

Santiago's Stuffed Squid

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

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.

 
Most Helpful Critical Review
Aug 02, 2006

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.

 

10 Ratings

Aug 28, 2006

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...

 
Aug 22, 2007

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!

 
Jun 22, 2006

Flavorful and tender. However both times I ended up with alot of soupy liquid. Tasty, but not so attractive.

 
Nov 14, 2011

in portugal, we use rice, black olives, boiled eggs and chouriço inside the squid :)

 
Feb 08, 2010

Simple and excellent.

 
Feb 04, 2010

Very excellent as is. I was impressed and it was easy to make.

 

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Nutrition

  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 346 mg
  • 115%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 552 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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