Spanish Baked Stuffed Squid


500g (1 1/4 lb) squid
250g (9 oz) prawns, peeled and deveined
250g (9 oz) Dover sole fillets
1/2 teaspoon salt, divided
1 tomato, seeded and chopped
1 small onion, quartered
100ml (4 fl oz) olive oil
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon to garnish

Preheat oven to 180 C / Gas mark 4. Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on kitchen roll.

Coarsely chop prawns. Flake fish fillets and combine with prawns, sprinkle with 1/4 teaspoon salt.

Blot squid with kitchen roll to remove any excess water. Use a small spoon to pack each squid with prawn mixture, leaving 2.5cm (1 in) unfilled at bottom. Secure open end with a cocktail stick and place in glass baking dish. Repeat until filling is gone. Any extra squid, including the tentacles, can be cut into rings and scattered over the stuffed squid.

Place tomato, onion, olive oil, 1/4 teaspoon salt, paprika, wine and bread in a blender or food processor and purée. Pour mixture over stuffed squid.

Cover dish with aluminium 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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