Learn how to make Grilled Stuffed Calamari! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Grilled Sausage-Stuffed Squid Recipe!
Many restaurants in my neighborhood here in Valencia, Spain makes something like this (chipirones in Spanish). Until now I've never seen a good recipe. Now I can wow my friends with this at home. Gracias.
Pro tip #2: If you turn the squid tubes inside out before stuffing them, they tend to curl inwards at the opening during cooking, thus sealing in any stuffing, and obviating any requirement for the toothpicks.
You are a Rock Star. How does one know they are a Rock Star?...everybody tells them..."Dude, You're a Rock Star!" Your recipes and videos have truly inspired this bachelor to learn new skills, try new things, and add some fun into my life with food...Rock Star style!! I wish my words could truly express my gratitude for the lessons you have taught me through your recipes and videos. Seriously...thank you Chef John!
If your going to make calamari meat balls, you'll need to add about two more sausages to make them firm enough to cook. Also, refrigerate them for two hours or four to give them that firmness. Hint: You can about 1/4 cup of red wine and 1 small or medium sized lemon to give it that concentrated taste you might want to go after. Even minestrone soup goes well with calamari meat balls :)
As the squid cooks the opening of the tube curls outward, enabling stuffing to fall out. To be sure, the toothpick helps to prevent this. However when I make stuffed squid I turn the tubes inside out prior to stuffing. This way the opening curls inward as it cooks effectively closing the hole. So I save time by avoiding the toothpick step and I get some overstuffing insurance.
you are incredibly funny I know your wife has a ball laughing at you and all your quotes I can never seem to get enough. Your recipes are awesome from one chef another, Bravo.
For some mysterious reason, a friend of mine can't stand his voice and the way he talks. I love his way of talking during these videos, it's not only soothing, but fun.
Hey Chef John, Squid pro quo puts you in a league of its own. You're the top. In fact if Cole Porter were still alive, you would be a lyric. If only my ethno-religious scruples didn't hinder my enjoyment of squid with sausage, but these look delicious!
I burst out laughing when you said "while this Spanish-inspired, sausage-stuffed version is more complicated and difficult to make, at least it takes a lot longer." The great comedy aside, you made a magnificent low-carb dish! Thanks for the outstanding recipe!
G'day Chef John, I tried this with local Tasmanian squid tubes which are normally about 5" long and 3" wide. By the time the stuffing was cooked the squid was tough. I'll now try cooking the Italian sausage stuffing mix before putting it in the tubes. I'm sure that will work, unless you or anyone else has some advice on this. Love your work, John, as usual... "I enjoy!". Cheers, BH
We make this in Malta with Maltese sausage (which has fennel seeds and spices inside). I tried this recipe with Chorizo sausage and it was SO GOOD it blew me away!
Your jokes, sir, so perfectly skirt the border of ribaldry that I have to pause and ask myself if you just said what you'd said. That takes class. Love the Prince Albert joke. Still giggling, five minutes later.
