This recipe originates from Spain. It's simple to prepare, rich and scrumptious. You may use black pepper instead of paprika if you prefer.
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
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