INGREDIENTS

• 500g Squid – 250g Prawns
• 250g firm white fish fillets – ½ teaspoon salt, divided
• 1 tomato, seeded and chopped – 1 small onion, quartered
• ¼ teaspoon paprika – 3 tablespoons dry white wine
• 1 slice white bread – 4 slices lemon to garnish

METHOD

1. Preheat oven to 180 degrees. Clean squid, removing tentacles, spine and outer skin. Rinse well in cold water and let drain on kitchen roll
2. Coarsely chop prawns. Flake fish fillets and combine with prawns, sprinkle with ¼ teaspoon salt.
3. 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.
4. Place tomato, onion, olive oil, the rest of the salt, paprika, wine and bread in a blender or food processor and puree. Pour mixture over stuffed squid.
5. 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.