STUFFED AND GRILLED CALAMARI APPETIZER
Provided by Food Network
Time 3h15m
Yield 24 stuffed calamari (4 to 8 servings)
Number Of Ingredients 28
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 STUFFED CALAMARI
Number Of Ingredients 8
Steps:
- 1 Make a small slit at the pointed end of each calamari. Rinse thoroughly, letting the water run through the body sac. Drain and pat dry. 2 Stir together the bread crumbs, oil, cheese, garlic, parsley, and salt and pepper to taste. Set aside 1/4 cup of the mixture. Stuff the rest of the mixture loosely into the calamari, filling them only halfway. Tuck the tentacles into the body sac and secure them with wooden picks. Roll the calamari in the remaining bread crumb mixture. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. 4 Grill or broil the calamari until the bodies are opaque and lightly browned, about 2 minutes per side. Transfer to a platter and serve hot with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GRILLED TUNA SKEWERS
Fresh herbs and lime juice brighten these skewers of silken tuna.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat a grill pan over medium heat or preheat a charcoal or gas grill to medium. (If you're using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Toss tuna with 1 tablespoon oil. Thread tuna onto 4 skewers.
- Combine cilantro, lime juice, and 1/4 cup oil. Season with salt and pepper. Reserve 3 tablespoons.
- Brush pan or grill grate with remaining tablespoon oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 minutes per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.
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
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.
SPICED CALAMARI SKEWERS WITH GRILLED LIME
Steps:
- Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
- Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Thread a skewer through the length of each piece to secure. Put the skewered calamari on a platter and drizzle with a 3-count of oil. Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Grill the calamari for 2 minutes per side (no longer or they will get rubbery). Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.
- Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter. Squeeze the grilled limes over the calamari and serve immediately.
SKEWERED CALAMARI STUFFED WITH TUNA ( FOR THE BBQ OR GRILL)
You need to use small calamari for this recipe. The secret for calamari is not to overcook them. Once overcooked they become rubbery. I would say that about 2-3 minutes on each side is enough. Better a bit on the raw side tha overcooked, infact calamri is eaten raw in sushi.
Provided by Wild Thyme Flour
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix the breadcrums,1 tbsp olive oil, crumbled tuna, garlic, parsely and capers. season with salt and pepper with a form until well mixed.
- Clean the calamari, remove the tentacles and any insides and wash.
- Fill the calamari with the filling and using a long skewer close both sides at once ( it will look like a sail), as shown in the picture.
- Mix the remaining olive oil with the lemon juice, crushed garlic clove, marinade 20 minutes.
- Heat the grill or coals. grill the skewered calamari for 2-5 minutes on each side. REMEMBER overcooked calamari become rubbery.
- Serve with a side salad and salsa verde. To make salsa verde just mix the ingredients by hand.
Nutrition Facts : Calories 295.9, Fat 24.9, SaturatedFat 3.6, Cholesterol 7.2, Sodium 339.4, Carbohydrate 6.7, Fiber 1.5, Sugar 1.1, Protein 12.9
More about "skewered calamari stuffed with tuna for the bbq or grill recipes"
GRILLED CALAMARI SKEWERS RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 4Estimated Reading Time 1 minCategory Main CourseTotal Time 1 hr 20 mins
- Clean the eggplant and slice thinly with a mandolin or a slicer. Set the eggplant slices on a tray, sprinkle with salt and let rest for 45 minutes.
- Dry the eggplant slices with paper towels, grease the grill with a little oil and cook them for 1 minute per side.
- Clean the calamari, separating the head and tentacles from the hoods. Discard the beak, quill and guts. Set the tentacles aside. Cut the hoods open like books and roll them up. Thread three of these rolls on each long skewer.
GRILLED CALAMARI: QUICK AND TASTY RECIPE FOR SEAFOOD LOVERS
From thekitchencommunity.org
5/5 (1)Total Time 3 hrs 20 minsCategory Main CourseCalories 204 per serving
HOW TO MAKE STUFFED CALAMARI LIKE AN ITALIANVINCENZO'S PLATE
From vincenzosplate.com
Cuisine ItalianCategory Main CourseServings 3Total Time 25 mins
GRILLED CALAMARI SKEWERS RECIPE - DAY OF SEAFOOD
From dayofseafood.com
Cuisine MediterraneanCategory Side DishServings 4Calories 200 per serving
ITALIAN STUFFED CALAMARI RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
GRILLED CALAMARI RECIPE - DAY OF SEAFOOD
From dayofseafood.com
SHRIMP AND CALAMARI SKEWERS WITH BREADCRUMBS
From recipesfromitaly.com
GRILLED TUNA SKEWERS WITH SALSA VERDE - LAYLITA'S RECIPES
From laylita.com
STUFFED GRILLED CALAMARI | WIZARDRECIPES
From wizardrecipes.com
GRILLED CALAMARI RECIPE: HOW TO GRILL CALAMARI - 2024 - MASTERCLASS
From masterclass.com
STUFFED CALAMARI RECIPE - DAY OF SEAFOOD
From dayofseafood.com
CALAMARI SKEWERS RECIPE - DAY OF SEAFOOD
From dayofseafood.com
SKEWERED CHARRED CALAMARI - BETTER HOMES AND GARDENS
From bhg.com.au
GRILLED CALAMARI SKEWERS RECIPE - VEGSEAFOOD
From vegseafood.com
SKEWERED CALAMARI STUFFED WITH TUNA ( FOR THE BBQ OR GRILL) RECIPE ...
From recipeofhealth.com
GRILLED FETA & HERB STUFFED CALAMARI - WHATS4CHOW
From whats4chow.com
AHI TUNA AND CREMINI MUSHROOM SKEWERS - THE VIEW …
From theviewfromgreatisland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love