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