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My review
Grilled Sausage-Stuffed Calamari
Chef John
"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."
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Ingredients
2 h 5 m servings 228 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- 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.
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush tubes with remaining olive oil to coat on all sides and season with salt.
- 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).
Footnotes
- Cook's Note:
- You can substitute any spicy, garlicky sausage for the Italian sausage.
Nutrition Facts
Per Serving: 228 calories; 13.5 g fat; 7.9 g carbohydrates; 17.8 g protein; 236 mg cholesterol; 399 mg sodium. Full nutrition
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Reviews
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4/5/2015
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...
6/18/2017
This recipe was quite labor-intensive, but I think it was worth it. I will play around with the stuffing and seasonings next time.
9/18/2017
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...