Grilled Sausage Stuffed Calamari Recipes

GRILLED SAUSAGE-STUFFED CALAMARI

Steps:

• 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).

SQUID - SAUSAGE STUFFED SQUID RECIPE - (4.7/5)

Steps:

• 1. squid Clean the squid and set aside in the refrigerator. 2. grill Coat the tomatoes with extra virgin olive oil. Roast them over a flame. When they're blackened to your liking, take them off and allow them to cool. Remove the seeds and coarsely chop the flesh. Place chopped tomatoes in a iron skillet, add the wine and return to the grill on low heat, stirring occasionally. Grill the sausages (or sauté the sausage meat mixture). Take the meat off the heat once it's half cooked. Grind up or coarsely chop the half-cooked sausage and mix with the ajvar. Each squid body will have an opening at each end - one large and one small. Holding the body with the small end down, stuff the sausage/ajvar mixture into the larger opening, as much each tube will hold. Brush the squid bodies with a little extra virgin olive oil. Place on a hot grill (400 degrees F) and cook for approximately 4-5 minutes. Remove from grill when fully cooked. Ladle tomato sauce on top and garnish.

GRILLED SAUSAGE-STUFFED CALAMARI

Steps:

• Soak bread crumbs in milk in a large bowl.
• Toast fennel seeds in a dry small skillet (not nonstick) 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 teaspoon salt, and 1/4 teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over). Seal tops using wooden picks.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
• Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter. Drizzle with oil and sprinkle with parsley.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07