How To Make Grilled Sausage-Stuffed Calamari
This grilled stuffed calamari is packed with tender calamari pieces, spicy Italian sausages, and hearty spices, for a smoky and juicy side dish!
Serves:
Ingredients
- 2tbspolive oil,divided, or as needed
- ½cuponion,diced
- ½cupred bell pepper,diced
- salt and ground black pepper,to taste
- 6ozspicy Italian sausage,removed from casings, crumbled
- 4ozcalamari tentacles,minced
- ¼cupfresh flat leaf parsley,chopped
- 1large egg
- ⅛tspsmoked paprika
- 1½lbscalamari tubes,cleaned
- 18toothpicks,or as needed
Instructions
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Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion and red pepper with a pinch of salt in hot oil for 5 to 7 minutes until onion is soft and translucent. Remove from heat and cool to room temperature.
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Stir the sausage, minced tentacles, onion mixture, parsley, egg, smoked paprika, salt, and pepper together in a bowl until evenly combined. Transfer mixture to a piping bag.
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Pipe the 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.
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Place stuffed tubes on a plate, cover the plate with plastic wrap, and refrigerate for about 1 hour until completely chilled.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Brush tubes with remaining olive oil to coat on all sides and season with salt.
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Cook stuffed calamari on the preheated grill, turning occasionally, for 10 to 12 minutes until stuffing is cooked through. An instant-read thermometer inserted into the center should read at least 155 degrees F.
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Serve warm and enjoy.
Nutrition
- Calories: 212.43kcal
- Fat: 12.07g
- Saturated Fat: 3.43g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.86g
- Polyunsaturated Fat: 1.87g
- Carbohydrates: 5.16g
- Fiber: 0.55g
- Sugar: 0.86g
- Protein: 19.58g
- Cholesterol: 270.60mg
- Sodium: 352.98mg
- Calcium: 46.83mg
- Potassium: 358.06mg
- Iron: 1.28mg
- Vitamin A: 43.44µg
- Vitamin C: 20.21mg
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