Grilled Calamari Stuffed With Sausage Recipes

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.

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.

Steps:

• Heat 1 tablespoon of oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the chorizo and cook until golden brown. Add the couscous and coat with the mixture. Bring the chicken stock to a boil, pour over the couscous, bring back to the boil, cover and remove from the heat. Let sit 10 minutes. Fluff with fork and let cool. Preheat grill. Stuff the squid with the couscous mixture and secure the end with a toothpick. Brush the squid with the remaining olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side.

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.