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
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.