Preheat oven to 180 C / Gas mark 4. 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 (1 in) unfilled at bottom. Secure open end with a cocktail stick 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, 1/4 teaspoon 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.
This is really tasty. There is a temptation to reduce the amount of oil because it seems like a lot, but it was much more tender with the full amount of oil. - 15 Sep 2008
by HANNA BARLEY
I went to Barcelona, meeting 38 of my friends, and had to make a dinner. I chose this one and it was a complete hit. We had it on pasta for the dinner. Some people put it on bread. You could also put it on rice. It was so tasty and flavourful. The next day we had a little leftover and I put it in a dish, crumbled some bread and cheese and sprinkled it on the top and served it on toasted garlic bread. Another hit. This is so easy, versatile and tasty. - 15 Sep 2008
Made for 6 and everybody loved it. I used scallops instead of sole and added parsley lemon and garlic to stuffing. The topping looks anemic when you make it but cooks out perfectly. Get medium size squid as small ones don't hold much stuffing, allow 2 per person rather than buying by weight. - 03 Apr 2016