Skip to main content New<> this month
Get the Allrecipes magazine

Grilled Sausage-Stuffed Calamari

Rated as 4.3 out of 5 Stars

"I usually go out of my way to simplify the recipes we post here, but for some things, like this Spanish-inspired, sausage-stuffed calamari recipe, there just are no acceptable shortcuts to take. However, your efforts will be rewarded with something that tastes every bit the effort it took to make. Serve with lemon wedges."
Added to shopping list. Go to shopping list.


2 h 5 m servings 228
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion and red pepper with a pinch of salt in hot oil until onion is soft and translucent, 5 to 7 minutes. Remove from heat and cool to room temperature.
  2. Stir sausage, minced tentacles, onion mixture, parsley, egg, smoked paprika, salt, and pepper together in a bowl until evenly combined. Transfer mixture to a piping bag.
  3. Pipe sausage mixture into tubes, filling about each tube about 2/3 full. Thread a toothpick through the top of each tube to fasten the opening together. Place stuffed tubes on a plate, cover the plate with plastic wrap, and refrigerate until completely chilled, about 1 hour.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Brush tubes with remaining olive oil to coat on all sides and season with salt.
  6. Cook stuffed calamari on the preheated grill, turning occasionally, until stuffing is cooked through, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C).


  • Cook's Note:
  • You can substitute any spicy, garlicky sausage for the Italian sausage.

Nutrition Facts

Per Serving: 228 calories; 13.5 7.9 17.8 236 399 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

I was skeptical about this one but had to try it and it came out very good. I was surprised the calamari crisped up and didn't get rubbery. Since you can stuff them with about anything, grilling...

This recipe was quite labor-intensive, but I think it was worth it. I will play around with the stuffing and seasonings next time.

Outstanding! I learned how to clean a squid! There were enough for four but we ate them all! This is a keeper but next time I will by the squid tubes and make it easier.

Totally worth it just for the Prince Albert joke

Sorry Chef John but I'm giving this 2 stars. This is based on the amount of prep time - over an hour, and the grill factor. It just took too long for the squid filling to get to 155 F. that th...