Santiago's Stuffed Squid Recipe

Ingredients
<br>- 1 pound squid
<br>- 8 ounces shrimp, peeled and deveined
<br>- 8 ounces orange roughy fillets
<br>- 1 tomato, seeded and chopped
<br>- 1 small onion, quartered
<br>- 1/2 cup olive oil
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon paprika
<br>- 3 tablespoons dry white wine
<br>- 1 slice white bread
<br>- 4 slices lemon, for garnish
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Coarsely chop shrimp.  Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- 1 pound squid
- 8 ounces shrimp, peeled and deveined
- 8 ounces orange roughy fillets
- 1 tomato, seeded and chopped
- 1 small onion, quartered
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 3 tablespoons dry white wine
- 1 slice white bread
- 4 slices lemon, for garnish

Directions
step 1: 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.
step 2: Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt
step 3: 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.
step 4: 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.
step 5: 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.

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