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!
- 2tbspolive oil,divided, or as needed
- 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
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.
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.
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.
Place stuffed tubes on a plate, cover the plate with plastic wrap, and refrigerate for about 1 hour until completely chilled.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush tubes with remaining olive oil to coat on all sides and season with salt.
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.
Serve warm and enjoy.
- 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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