Grilled Calamari Stuffed With Sausage Recipes

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STUFFED AND GRILLED CALAMARI APPETIZER

Provided by Food Network

Time 3h15m

Yield 24 stuffed calamari (4 to 8 servings)

Number Of Ingredients 28



Stuffed and Grilled Calamari Appetizer image

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.

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

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

Provided by Aemelia

Number Of Ingredients 7



SQUID - Sausage Stuffed Squid Recipe - (4.7/5) image

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.

1 lbs. squid bodies (approximately one dozen whole tubes)
4 links of good quality hot Italian (pork) sausage; alternatively, you can make a stuffing mixture from ground pork, garlic, chili pepper flakes and whole cumin
6-8 vipe ripened tomatoes
2 Tbsp. ajvar (relish made from roasted red bell peppers, eggplant, garlic and chili pepper); can be made fresh or store bought (Vava is a reputable brand)
3 Tbsp. extra virgin olive oil
1/4 cup semi-sweet wine (recommend: Sherry)
- Basil or tarragon for garnish

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



Grilled Stuffed Calamari image

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.

2 large ripe tomatoes, seeded and diced
1 1/2 heads frisee, coarsely chopped
2 teaspoons capers
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 lime, zested and juiced
Kosher salt and freshly ground black pepper
1/2 pound squid, bodies only, rinsed and halved crosswise (about 8)

STUFFED SQUID SICILIAN-STYLE

Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Provided by David Tanis

Categories     dinner, lunch, finger foods, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18



Stuffed Squid Sicilian-Style image

Steps:

  • Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
  • Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
  • Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
  • Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
  • Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
  • Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams

12 ounces chard or spinach, chopped, about 6 cups
Extra-virgin olive oil
1 large onion, finely diced, about 1 1/2 cups
2 medium fennel bulbs, finely diced, about 1 1/2 cups
Salt and pepper
3 tablespoons chopped fennel fronds
2 teaspoons ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon zest
3/4 cup homemade dry bread crumbs
2 ounces grated pecorino cheese, about 1/4 cup
1 1/2 pounds cleaned medium squid, with tentacles
2 tablespoons chopped parsley, for garnish
Lemon wedges, for serving

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



Grilled Calamari Stuffed with Sausage image

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.

3/4 c fine fresh bread crumbs
1/3 c whole milk
3/4 tsp fennel seeds, optional
1/2 lb ground pork
2 large garlic cloves, minced
1/4 tsp paprika
12 small squid bodies plus tentacles, cleaned (about 1 lb)
3 Tbsp olive oil, extra virgin
1 Tbsp flat leaf parsley, chopped
lemon wedges

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