Grilled Sausage-Stuffed Calamari
Grilled Sausage-Stuffed Calamari
Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes-very quickly or a long slow simmer.
Ready in: 2 hours 10 minutes
Serves: 8
Complexity: easy
kcal: 228
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Ingredients
2 tbsp rice bran oil, divided, as needed
½ cup diced onion
½ cup diced orange bell pepper
SIDS SALT & PEPPER to taste
300 g chorizo, removed from casings & crumbled
100 g calamari tentacles, minced
¼ cup chopped fresh flat-leaf parsley
1 large egg
⅛ tsp smoked paprika
700 g cleaned calamari tubes
18 toothpicks, as needed
Directions
Heat 1 tablespoon oil in a frypan. Cook and stir onion and pepper with a pinch of SIDS SALT & PEPPER in hot oil until onion is soft and translucent, 5-7 minutes. Remove from heat and cool to room temperature.
Stir chorizo, minced tentacles, onion mixture, parsley, egg, smoked paprika and SIDS SALT & PEPPER together in a bowl until evenly combined. Transfer mixture to a piping bag.
Pipe sausage mixture into tubes, filling about each tube about ⅔ full. Thread a toothpick through the top of each tube to fasten the opening together. Place stuffed tubes on a plate, cover the plate with plastic wrap and refrigerate until completely chilled, about 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush tubes with remaining oil to coat on all sides and season with SIDS SALT & PEPPER.
Cook stuffed calamari, turning occasionally, until stuffing is cooked through, 10-12 minutes. An instant-read thermometer inserted into the centre should read at least 68°C.