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Santiago's Stuffed Squid

Santiago's Stuffed Squid

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DMASON

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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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

BECKY SINCLAIR
24
11/9/2003

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.

SWEETIRIS
17
8/28/2006

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. It turned out excellent... A big hit in our house... You should try it - it gives the stuffing more flavour...

Kathi
16
8/22/2007

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 pasta for the dinner. Some people put it on bread. You could also put it on rice. It was so tasty and flavorful. The next day we have a little leftover and I put it in a dish, crumbled some bread and cheese and sprinkled it on the top and served it on toasted garlic bread. Another hit. This is so easy, versatile and tasty. A real winner!