Santiago's Stuffed Squid Best Family Recipes

Thursday, September 24, 2015

Santiago's Stuffed Squid

"This recipe originates from Spain. It's gentle and moist, not a standard chewy squid dish. It's simple to prepare, wealthy, delicious and definitely a fave in our home! You may also use butter instead of olive oil and black pepper rather than paprika if you prefer."

Ingredients :

1 pound squid
8 oz shrimp, peeled and deveined
eight oz. Orange roughy fillets
1 tomato, seeded and chopped
1 small onion, quartered
half of cup olive oil
half teaspoon salt
1/four teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon, for garnish

Instructions :

Prep : 1H	Cook : 4M	Ready in : 2H30M

Preheat oven to 350 ranges F (a hundred seventy five stages C). Clean squid, disposing of tentacles, spine and outer skin. Rinse nicely in cold water and permit drain on paper towels.
Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
Blot squid with paper towel to eliminate any extra water. Use a small spoon to p.C. Each squid with fish/shrimp combination leaving 1 inch unfilled at bottom. Secure open stop with a toothpick and place in glass baking dish. Repeat till filling is long gone. Any greater squid may be cut into rings and scattered over the crammed squid.
Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or meals processor and puree. Pour aggregate over filled squid.
Cover dish with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for every other half-hour. Serve heat, garnished with lemon wedges.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it frivolously, and make clean-up simpler.

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