Grilled Stuffed Calamari Recipes

GRILLED STUFFED CALAMARI

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.

STUFFED AND GRILLED CALAMARI APPETIZER

Steps:

• For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
• Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
• Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
• Transfer to a bowl and chill completely before stuffing calamari.
• For the calamari: Insert a funnel into the open end of a calamari.
• Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
• Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
• Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
• Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
• Place pepper in a small food processor.
• Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree.
• Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
• Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.

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