Ingredients
4
4 servings
- •1 pound squid
- •8 ounces shrimp, peeled and deveined
- •8 ounces orange roughy fillets
- •1 tomato, seeded and chopped
- •1 small onion, quartered
- •0.5 cup olive oil
- •0.5 teaspoon salt
- •0.25 teaspoon paprika
- •3 tablespoons dry white wine
- •1 slice white bread
- •4 slices lemon, for garnish
Instructions
- 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.
- Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 492
- Carbohydrate: 12g
- Fat: 33g
- Fiber: 2g
- Protein: 36g
- Sugar: 2g
Related Recipes
Spicy Stuffed Squid
Squid Ink Fettuccine With Black Mussels
Cajun Shrimp and Andouille Nachos
Squid Ink Calamari
Seafood Marinara Pasta
Chile-Garlic Shrimp
Shrimp Cups With Chunky Avocado Salsa
Big Easy Shrimp Rice
The Best Seafood Stuffed Mushrooms
Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa
Baked Stuffed Shrimp
