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.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Cook's Note:

You can substitute any spicy, garlicky sausage for the Italian sausage.

Nutrition Facts

228 calories; protein 17.8g 36% DV; carbohydrates 7.9g 3% DV; fat 13.5g 21% DV; cholesterol 235.6mg 79% DV; sodium 399.3mg 16% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2015
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 squid is a great idea. Next time I will try a couple different kinds of stuffing. If you don't have a piping tube you can cut the top off a soda bottle like I did and push the filling down through. Great idea chef John Read More
(3)

Most helpful critical review

Rating: 2 stars
09/18/2017
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 the squid was over chewy. The stuffing was very good mixed with rice! I only cooked 10 of the squid and froze the remainder. Perhaps I'll try another cooking method like broiling, baking or poach-ing. One tip for those who still want to try this, poke the squid with a skewer once you get them on the grill to let the grease drip out. Otherwise you'll have the stuffing spewing out all over the grill. Read More
(1)
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/05/2015
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 squid is a great idea. Next time I will try a couple different kinds of stuffing. If you don't have a piping tube you can cut the top off a soda bottle like I did and push the filling down through. Great idea chef John Read More
(3)
Rating: 2 stars
09/18/2017
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 the squid was over chewy. The stuffing was very good mixed with rice! I only cooked 10 of the squid and froze the remainder. Perhaps I'll try another cooking method like broiling, baking or poach-ing. One tip for those who still want to try this, poke the squid with a skewer once you get them on the grill to let the grease drip out. Otherwise you'll have the stuffing spewing out all over the grill. Read More
(1)
Rating: 4 stars
06/18/2017
This recipe was quite labor-intensive but I think it was worth it. I will play around with the stuffing and seasonings next time. Read More
(1)
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Rating: 5 stars
04/24/2018
Totally worth it just for the Prince Albert joke Read More
Rating: 5 stars
08/09/2018
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. Read More