Santiago's Stuffed Squid

Santiago's Stuffed Squid

10
DMASON 0

"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

2 h 30 m servings 492 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 346 mg
  • 115%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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

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.

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.

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...

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 pas...

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.

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 chouri├žo inside the squid :)

Simple and excellent.

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

The consistency came out good, but the flavor was lacking. I added some extra seasoning but it didn't really help much. Good concept, but too expensive to make and not very tasty. It's inspir...