Seafood Stuffed Squid
This classic recipe for seafood stuffed squid combines shrimp, fish and squid to make a seafood-rich meal. You will need large squid for this. Each one is stuffed with shrimp, and fish and then you make a sauce using tomato, paprika, bread, wine and onion which goes over the squid. The sauce flavors the squid, adds moisture to the dish and also looks good on the plate when you serve the seafood stuffed squid. Cut the squid into slices to serve for the best-looking result.
The filling for this seafood stuffed squid should match the amount of squid but if you have any leftover squid including the tentacles, you can cut it into rings and scatter it over the stuffed squid before pouring on the sauce if you wish. I hate wasting seafood so if I have any over I just do this. If I have less filling then I just stuff it less. A note about stuffing squid – do not overstuff it else you are asking for trouble! Squid should be about two-thirds stuffed and then you should press it closed to get out the remaining air. Secure the opening using a toothpick. If the filling expands during cooking, there will be sufficient space in there to allow that to happen.
Seafood Stuffed Squid: Tips
This recipe can be served just as it is or you might wish to offer a salad on the side. Since this is based on a Spanish recipe for stuffed squid you might like to make a Spanish style salad using lettuce, cucumber, tomatoes, bell peppers, onion and an oil and vinegar dressing.
Lemon juice is also nice as a dressing and if you serve lemon wedges on the side of the salad then people can choose whether to squeeze the lemon over the squid (which is also good) or over the salad.
- 1 lb squid
- ½ cup olive oil
- 1 seeded and chopped tomato
- 1 quartered onion
- ½ lb peeled and deveined shrimp
- ¼ teaspoon paprika
- ½ lb firm whitefish filets
- ½ teaspoon salt
- 1 slice white bread
- 3 tablespoons dry white wine
- Parsley or cilantro, for garnish (optional)
- Preheat the oven to 350 degrees F.
- Clean the squid and remove the spine, outer skin and tentacles.
- Rinse it and drain on paper towels.
- Chop the shrimp and flake the fish.
- Sprinkle the shrimp and fish with ¼ teaspoon salt.
- Blot the squid with paper towels to remove excess water.
- Pack each one with the shrimp mixture, leaving an inch unfilled at the end.
- Use a toothpick to secure the open end.
- Place in a glass baking dish.
- Repeat with the remaining squid and filling.
- Blend the tomato, onion, paprika, wine, remaining salt, olive oil and bread in a food processor or blender.
- Pour this mixture over the squid and cover the dish with aluminum foil.
- Bake for an hour, then remove the foil and bake for 30 minutes longer.
- Slice and serve warm with parsley or cilantro sprigs for garnish.