Preheat oven to 180 degrees C. 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 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.
Place tomato, onion, olive oil, the rest of the 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.
I altered the recipe slightly by mixing 1/2 the bread, tomato, onion, spices & wine with the fish mixture. Then I stuffed the squid. Baked it covered with the other 1/2 that was processed. It turned out excellent... A big hit in our house... You should try it - it gives the stuffing more flavour... - 29 Sep 2008
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. - 29 Sep 2008
Good concept, but the sauce was a bit bland. Also, stuffing needs something - herbs or spices, maybe. Might use the idea of stuffed squid again, but definitely not this recipe. - 29 Sep 2008