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.
GRILLED SQUID STUFFED WITH COUSCOUS
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.
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
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.
GRILLED SAUSAGE-STUFFED CALAMARI
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
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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