Grilled Sausage-Stuffed Calamari

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I usually go out of my way to simplify the recipes we post here, but for some things, like this Spanish-inspired, sausage-stuffed calamari recipe, there just are no acceptable shortcuts to take. However, your efforts will be rewarded with something that tastes every bit the effort it took to make. Serve with lemon wedges.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on June 20, 2014
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Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

  • 2 tablespoons olive oil, divided, or as needed

  • ½ cup diced onion

  • ½ cup diced red bell pepper

  • salt and ground black pepper to taste

  • 6 ounces spicy Italian sausage, removed from casings and crumbled

  • 4 ounces calamari tentacles, minced

  • ¼ cup chopped fresh flat-leaf parsley

  • 1 large egg

  • ⅛ teaspoon smoked paprika

  • 1 ½ pounds cleaned calamari tubes

  • 18 toothpicks, or as needed

Directions

  1. 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 until onion is soft and translucent, 5 to 7 minutes. Remove from heat and cool to room temperature.

  2. Stir 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.

  3. Pipe sausage mixture into tubes, filling about each tube about 2/3 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.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Brush tubes with remaining olive oil to coat on all sides and season with salt.

  6. Cook stuffed calamari on the preheated grill, turning occasionally, until stuffing is cooked through, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C).

Cook's Note:

You can substitute any spicy, garlicky sausage for the Italian sausage.

Nutrition Facts (per serving)

228 Calories
14g Fat
8g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 228
% Daily Value *
Total Fat 14g 17%
Saturated Fat 3g 17%
Cholesterol 236mg 79%
Sodium 399mg 17%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 18g 36%
Vitamin C 19mg 21%
Calcium 43mg 3%
Iron 1mg 7%
Potassium 313mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.