Squid Stuffed with Fish and Shrimp
Stuffed with shrimp and whitefish, this squid is a seafood fan’s dream. The tomato, wine and paprika sauce gives this dish a Mediterranean flavor and the sauce really suits the flavor of the fish, making this a winning meal.
- Prep Time: 15 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 35 mins
- Yield: 4 1x
- Category: Seafood
- Cuisine: Spanish
Ingredients
Scale
- 1 lb (450g) squid
- ½ cup (125ml) olive oil
- 1 seeded and chopped tomato
- 1 quartered yellow onion
- ½ lb (225g) peeled and deveined shrimp
- ¼ teaspoon paprika
- ½ lb (225g) firm whitefish filets
- ½ teaspoon salt
- 1 slice white bread
- 3 tablespoons dry white wine
- Parsley or cilantro (fresh coriander), for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 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.
Find it online: https://victoriahaneveer.com/seafood-stuffed-squid/