Stuffed Calamari On The Grill Recipes

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ABSOLUTELY DELICIOUS STUFFED CALAMARI



Absolutely Delicious Stuffed Calamari image

Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!

Provided by UNREFINEDNERD

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 14

12 calamari tubes
2 green onions, finely chopped
8 cloves garlic, minced, divided
½ pound chopped cooked shrimp meat
½ pound cooked crabmeat, diced
1 tablespoon lemon juice
¾ cup butter
12 ounces cream cheese, cut into cubes
2 cloves garlic, minced
3 cups milk
10 ounces freshly grated Parmesan cheese
1 pinch ground black pepper
¾ cup freshly grated Romano cheese
1 (8 ounce) package linguine pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
  • In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

Nutrition Facts : Calories 1018.6 calories, Carbohydrate 41.7 g, Cholesterol 479.1 mg, Fat 65.6 g, Fiber 1.5 g, Protein 65.6 g, SaturatedFat 39.9 g, Sodium 1548.7 mg, Sugar 7.8 g

STUFFED CALAMARI ON THE GRILL



Stuffed Calamari on the Grill image

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

8 small whole calamari (about 1 pound)
4 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/2 cup finely chopped sun-dried tomato
1 cup coarse fresh breadcrumb
1 tablespoon fresh basil
1/4 cup roughly chopped Italian parsley
1/4 cup black olives, sliced
salt and pepper
4 tablespoons extra virgin olive oil
4 plum tomatoes, chopped into 1/4 inch dice
1 bunch chives, chopped
2 tablespoons romano cheese, grated

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

STUFFED AND GRILLED CALAMARI APPETIZER



Stuffed and Grilled Calamari Appetizer image

Provided by Food Network

Time 3h15m

Yield 24 stuffed calamari (4 to 8 servings)

Number Of Ingredients 28

1 leek, white and light green parts only, chopped into small pieces and washed well
2 tablespoons olive oil
2 tablespoons chopped shallot
1 teaspoon chopped garlic
1 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon rice vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
Pinch red chile flakes
Juice of 1/2 small lemon
2 tablespoons butter
1 pound raw prawns, chopped to the approximate size of garbanzo beans
3/4 cup breadcrumbs
1 pound frozen small whole calamari with tentacles, thawed and cleaned
Roasted Yellow Bell Pepper Sauce, recipe follows
Fried Capers, recipe follows
1 yellow bell pepper
1 teaspoon chopped garlic
1/4 cup heavy cream, heated
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon chopped shallot
1 teaspoon rice vinegar
1/2 teaspoon salt
Juice of 1/2 lemon
1/2 cup capers
1 1/2 cups canola or vegetable oil

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



Grilled Sausage-Stuffed Calamari image

Provided by Kay Chun

Categories     Pork     Appetizer     Quick & Easy     Backyard BBQ     Sausage     Squid     Summer     Grill     Grill/Barbecue     Breadcrumbs     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup fine fresh bread crumbs
1/3 cup whole milk
3/4 teaspoon fennel seeds
1/2 pound ground pork
2 large garlic cloves, minced
1/4 teaspoon paprika (preferably pimentón dulce)
12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped flat-leaf parsley
Accompaniment: lemon wedges

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

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