Santiago's Stuffed Squid Tasty Recipes
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| Santiago's Stuffed Squid |
"This recipe originates from Spain. It's tender and moist, no longer a normal chewy squid dish. It's simple to prepare, rich, scrumptious and absolutely a favorite in our domestic! You might also use butter in preference to olive oil and black pepper in preference to paprika in case you select."
Ingredients :
- 1 pound squid
- 8 ounces shrimp, peeled and deveined
- eight oz. Orange roughy fillets
- 1 tomato, seeded and chopped
- 1 small onion, quartered
- half cup olive oil
- half teaspoon salt
- 1/four teaspoon paprika
- three tablespoons dry white wine
- 1 slice white bread
- four slices lemon, for garnish
Instructions :
| Prep : 1H | Cook : 4M | Ready in : 2H30M |
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- Preheat oven to 350 degrees F (175 degrees C). Clean squid, removing tentacles, backbone and outer skin. Rinse nicely in bloodless water and let drain on paper towels.
- Coarsely chop shrimp. Flake orange roughy fillets and integrate with shrimp, sprinkle with 1/four teaspoon salt
- Blot squid with paper towel to put off any excess water. Use a small spoon to % every squid with fish/shrimp combination leaving 1 inch unfilled at backside. Secure open stop with a toothpick and area in glass baking dish. Repeat until filling is gone. Any extra squid may be cut into jewelry and scattered over the stuffed squid.
- Place tomato, onion, olive oil, 1/four teaspoon salt, paprika, wine and bread in a blender or meals processor and puree. Pour mixture over crammed squid.
- 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.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook it evenly, and make smooth-up less difficult.
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