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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 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. | 2. Coarsely chop shrimp. Flake orange roughy fillets and combine with shrimp, sprinkle with 1/4 teaspoon salt | 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. | 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. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
squid	1	pound		417.3129	13.9709	70.671	6.2597
shrimp	8	ounces	peeled deveined	192.6667	0.0	45.56	1.156
orange roughy fillet	8	ounces		201.7333	0.0	44.88	1.1333
tomato	1		seeded chopped	40.2099	8.6898	1.9658	0.4468
onion	1		quartered	28.0	6.537999999999999	0.77	0.07
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt	1/2	teaspoon		-	-	-	-
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
white wine	3	tablespoons		-	-	-	-
white bread	1	slice		-	-	-	-
lemon	4	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.