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Stuffed Calamari, My Way

This sweet, spicy and smoky Calamari is my take on two types of meals I love... surf and turf. Yeah. If its meat and seafood, I'm all in. The sausages used to develop this recipe are made from ground elk. Any wild game can be used with my sausage recipes and the recipes for both my Andouille and Chorizo are in "Changing The Game."
Prep Time15 minutes
Cook Time20 minutes
Course: dinner, lunch, Main Course, small plate, small plates
Cuisine: American, Mediterranean
Keyword: Andouille, calamari, Small Plates, stuffed calamari, wild game, wild game recipe
Servings: 4
Author: Craig Tomsky

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

Suggested side(s): More of my small plates. 😊
Suggested wine pairing(s): Pinot Noir