GRILLED STUFFED CALAMARI
If your experience with calamari is limited to the deep-fried or boiled preparations, this grilled version will be a revelation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Prepare a stove-top griddle or an outdoor grill.
- In a medium bowl, combine the tomatoes, frisee, and capers. In a small bowl, whisk together 2 tablespoons olive oil, lime juice and zest, and salt and pepper. Drizzle over the frisee mixture and toss to coat.
- Stuff 1 tablespoon of the frisee mixture into each squid. Brush the remaining teaspoon of olive oil on the squid.
- Grill for 5 to 7 minutes, turning frequently.
GRILLED CALAMARI STUFFED WITH SAUSAGE
My brother Michael is an inspiration to me because he is not afraid to try new things. He made this appetizer once and it has become a go-to. Give it a try.
Provided by Susan McGreevy
Categories Seafood Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- 1. Soak bread crumbs in milk in a large bowl. Meanwhile, toast fennel seeds in a dry small skillet over medium low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread crumb mixture along with pork, garlic, paprika, 1/2 tsp salt and 1/4 tsp pepper. Gently mix with your hands until well blended.
- 2. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2 inch space at top. Seal tops using wooden picks. Prepare grill for direct heat cooking over medium hot charcoal or medium heat for gas.
- 3. Coat stuffed squid and tentacles with oil and season with 1/2 tsp salt. Oil grill rack, then grill stuffed squid, turning frequently until golden in spots and an instant read thermometer inserted into center of filling register 150 to 155 degrees, about 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute and add to platter. Drizzle with oil, sprinkle with parsely and serve with lemon wedges.
STUFFED CALAMARI ON THE GRILL
This is a slightly different way of cooking stuffed calamari. I haven't tried it yet, and am looking forward to something different. I plan on serving with a nice light marinara on the side.
Provided by ladycook
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside.
- Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool.
- Make the stuffing. Heat the olive oil in a 10-to 12-inch saute pan until smoking. Add the garlic and sun-dried tomatoes and cook until light golden brown, about 30 seconds.
- Add the bread crumbs continue cooking until well mixed.
- Allow to cool then stir in the basil, olives, fresh tomatoes and parsley.
- Preheat the grill or broiler.
- Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper.
- Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred, about 10 minutes, turning once.
- While the calamari grills, place the tomatoes, remaining 3 tablespoons olive oil, and the chives in a small mixing bowl, and season with salt and pepper Arrange the calamari on a platter top with spoonfuls of the tomatoes, and serve.
Nutrition Facts : Calories 399.8, Fat 30.4, SaturatedFat 4.7, Cholesterol 2.8, Sodium 439, Carbohydrate 27.5, Fiber 3.3, Sugar 5.9, Protein 6.3
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