Spanish baked stuffed squid

June 26, 2011

On a trip to Sydney Markets with dad, I bought some whole squid. I had always wanted to try prepping a squid after seeing it numerous times on TV and in my books but never actually performed the spine chilling procedure myself.

I am always worried that these things that look simple enough on TV (and YouTube) will be a bit of a mission in reality done by a very green home cook but was surprised at how simple it was. Ok I broke the ink sack but it seemed to be broken before I got there. Now I know that sounds like a ‘dog ate my homework’ excuse but it’s true! After I bought the squid, I froze it so I think either in the process of freezing, or defrosting, it got a little damaged along the way.

So anyway, with a deathly fear of deep frying, I decided to stuff the squid and cook it slowly in the oven to ensure it was tender and delicious.

Not a bad effort if I do say so myself………and I do! ;)

Adapted from allrecipes


500g squid
250g prawns, peeled and deveined
250g firm white fish fillets
1/2 teaspoon salt, divided
1 tomato, seeded and chopped
1 small onion, quartered
125ml olive oil
1/4 teaspoon paprika
3 tablespoons dry white wine
1 slice white bread
4 slices lemon to garnish


Preheat oven to 180 degrees C. 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 unfilled at bottom. Secure open end with a toothpick 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, the rest of the 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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