Stuffed Squid Santiago Style

Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer). Begin by thoroughly cleaning the squid, carefully removing its tentacles, spine, and outer skin. Next, rinse the squid under cold running water to remove any impurities, then gently pat it dry with paper towels.

Cut the shrimp into smaller pieces and chop them coarsely. Flake the orange roughy fillets into bite-sized pieces, then combine them with the shrimp in a bowl. Sprinkle a pinch of salt over the mixture to enhance its flavor.

Using a paper towel, gently blot the squid to remove any excess moisture. Then, use a small spoon to carefully fill each piece of squid with the fish and shrimp mixture, leaving about 1 inch at the bottom unfilled. Secure the open end of each squid with a toothpick to prevent it from opening during baking.

If you have any leftover squid, feel free to cut it into rings and scatter them over the stuffed squid for added texture.

In a blender or food processor, combine the following ingredients: diced tomato, chopped onion, olive oil, salt, paprika, wine, and bread. Blend the mixture until it's smooth and well combined.

Pour the blended sauce over the stuffed squid, making sure each piece is fully coated. Cover the dish with aluminum foil and bake in your preheated oven for 1 hour.

Remove the foil and continue baking the squid for another 30 minutes, or until it's cooked through.

Serve the warm squid hot, garnished with lemon wedges on the side.