Sweet, spicy and smoky is how I describe my rendition of stuffed Calamari. Other than my love for Calamari, this recipe has absolutely nothing to do with the Mediterranean versions I grew up with or tried over the years, besides the toasting of the breadcrumbs. Do you have any idea what this recipe is going to do to my family and what kind of questions I’m going to get? You know… until they try it.
I love surf and turf combinations and this stuffed calamari recipe allows me to pair my venison Andouille sausage (page 107 in “Changing The Game”) with another type of seafood leading to a delicate blending of flavors. I’m always looking for complexity and balance in my recipes. So, the marrying of one of my homemade game sausages and the delicate Calamari flavor sounded intriguing. But, I wanted more complexity out of this recipe, some heat and some sweet and I incorporated the poblano and a little sweetness at the end. The Andouille brings the smoky follow up to the delicate heat and slight tang of the poblano while the orange blossom honey and Marjoram provide for a floral sweetness that complements the meat and heat components. Toasted breadcrumbs add body and some more complexity to the main flavors of the sausage.
After giving the stuffing a taste, I decided to pair this recipe with a delicate Pinot Noir. The food and wine complemented each other perfectly. So as of now, that is what I am recommending for this stuffed calamari recipe. Even after consuming my fair share, I am vacillating on what other varietals would go nicely and I have been giving thought to some “sturdy” whites such as Chardonnay and maybe something a little fruitier such as Pinot Gris or Albariño. I guess if you’re pairing it with some of my other small plates, you can let those courses help determine your wine pairing decision. These too are on the website and in “Changing The Game.”
By the way, I used a funnel with a wide mouth to facilitate stuffing the Calamari. It was inserted into the tube opening in a manner you would set up for stuffing sausage casing with a sausage stuffer. It made the task easier and more expedient. Not using the funnel can be a good thing too. You can give the kids something to do and really have some family fun and enjoy my stunning sweet, spicy and smoky stuffed calamari in more than one way.
Stuffed Calamari, My Way
Ingredients
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 cup chopped poblano pepper
- 1 teaspoon chopped garlic
- 1/2 teaspoon sea salt
- 1/2 pound crumbled, smoked Andouille sausage (page 107 in "Changing The Game" (you can also use smoked Chorizo, page 111 in "Changing The Game")
- 1 tablespoon fresh chopped parsley
- calamari tentacles that came with the tubes, finely chopped
- 1 egg
- 4 to 6 medium to large Calamari tubes (small tubes will also work but will be more challenging to fill)
- 2 tablespoons orange blossom honey, slightly warmed
- 1 teaspoon dried Marjoram
Instructions
- Toast the breadcrumbs in a dry pan and set aside.
- Begin sautéing the onion, pepper and garlic with 1/4 teaspoon of the salt in three teaspoons of the olive oil over medium heat. Add the sausage and calamari tentacles after three minutes and cook until the vegetables are softened, about another five minutes.
- Fold the sausage mixture into the breadcrumbs with the chopped parsley and the egg. Set aside.
- Rinse the calamari tubes with cold water and pat dry with clean paper towel. Fill each tube with the sausage mixture. Secure the open end of the tube with a toothpick or two. If you stuff them like I do, you’ll likely need at least two.
- Brush the calamari tubes with the remaining olive oil and dust with the remaining salt. Grill over medium heat, turning every two or three minutes until all sides are cooked to desired tenderness and the grill marks are enough to impress your better half.
- Remove from grill, plate and let cool, about five minutes. Slice larger tubes into rings and leave the small ones whole. Drizzle the honey over the sliced tubes and sprinkle on the Marjoram. Serve.
Notes
Check out more of my small plates recipes to pair and serve with this stunning sweet, spicy and smoky stuffed calamari in more than one way.
