Friday, June 13, 2014

Grilled Sausage-Stuffed Calamari – Squid Pro Quo

I usually go out of my way to simplify the recipes we post here, but for some things, like this Spanish-inspired, sausage-stuffed calamari recipe, there just are no acceptable shortcuts to take. However, your efforts will be rewarded with something that tastes every bit the effort it took to make…as long as they don’t explode in your face.

If you overstuff these, like I do every single time, they can burst open, sometimes violently. As you’ll see, the final results will still look great, and you do get to sneak a few tastes of the stuffing as you grill. So, be careful not to fill these too much, and/or wear your sunglasses while grilling these beauties.

As far as grilling time goes, you really should use a thermometer, and cook until you have an internal temp of 155 F. Especially since you’ll have squid of various sizes on the grill at the same time. If that’s not an option, look for when the juices and fat from the sausage starts bubbling out.

I was so hungry when I finally finished this batch I forgot to serve these with lemon wedges, which adds a nice, bright note to the smoky, spicy meat. A few platters of these, some ice cold beer (provided by friends you just taught what quid pro quo means), and you’re basically summering in Spain. I hope you give these a try soon. Enjoy!

Ingredients for 16 to 18 stuffed squid:
1 1/2 pounds cleaned calamari (tell the fish guy to give you mostly tubes)
For the stuffing:
1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced red pepper
salt and pepper to taste
6 oz Italian or other spicy, garlicky sausage
1 large egg
1/4 cup chopped Italian parsley
1/8 tsp smoked paprika
4 ounces chopped tentacles (grilled the rest separately and eat!)
- serve with lemon wedges
*Note: grill these over a medium-hot coals, or close your cover to keep the heat down


Gerry Alanguilan said...

Chef John, why do you remove the outer skin of the squid?

Adam said...

Haha Prince Albert. I love Chef John's gradual increase in raunchiness over the years.

PhillyBear said...

That Prince Albert comment had me laughing out loud! This recipe looks fantastic, thanks again, Chef John

Unknown said...

You are the Prince Albert body mod of your cephalopod!

Ed the house chef said...

Oh yes...can't wait to try these.

Steve C said...

Going to make these for Dad tomorrow. Should go nicely with the rib eye

Angela said...

Can't wait to try these. I love your sense of humor and the titles are great.

Also Way to go Kylinsky! Great rhyming

Kristin RAD said...

I made this tonight. I added a habanero pepper :) and I am in a hotel so I used a cast iron grill pan. The bf really enjoyed them! Thanks for all your thorough recipes!

Unknown said...

My interpretation from Texas Poblano pepper instead of red pepper, Chorizo replaces italian sausage. Grilled over oak. Great recipe! The whole family loved it. Thank you

Unknown said...

My interpretation from Texas. Poblano pepper rather than red pepper, Swapped Italian sausage for Chorizo and grilled over oak. Great recipe,the whole family loved it.
Thank you!

Stormshadow said...

It begs for a sauce....gonna try chimmichurri.