Home ΔΙΑΣΠΟΡΑ Grilled Stuffed Calamari

Grilled Stuffed Calamari

232

(serves 2 or makes for one appetizer plate)

1 to 1 1/2 lbs of small calamari, cleaned

1/4 cup of olive oil

1/2 red bell pepper, diced

1/2 cup of fennel (bulb), diced

1/2 cup of Kefalograveria cheese, diced

(Gruyere or Gouda would work fine)

4 scallions, finely chopped

1 tsp. smoked paprika

a pinch of Boukovo (or chilli flakes)

salt and pepper to taste

Parsley Latholemono

1/4 cup extra-virgin olive oil

a squirt  of Dijon mustard

3 Tbsp of lemon juice

1 Tbsp. of chopped fresh parsley

salt and pepper to taste

  1. In a skillet, add your olive oil over medium-high heat and add your scallions, red peppers, and fennel and then reduce to medium and saute for about 5 – 7 minutes or until most of the liquid is gone and the vegetables have softened. Add your smoked paprika and season with salt and pepper to taste. Set aside and allow to cool.
  2. Clean your calamari and remove the tentacles and fins aside. You may grill these separately to accompany the stuffed calamari.
  3. In a small bowl, add all of your latholemono (dressing) ingredients and whisk to incorporate. Adjust with salt and pepper to taste and set aside.
  4. Pre-heat your gas or charcoal grill. You’re looking for a medium-high heat. Brush the grill surface and ensure it’s lubricated with some kitchen towel that’s been soaked in vegetable oil. Wipe your grill surface with the oil so that nothing sticks.
  5. Add your diced cheese to the now-cooled calamari filling and mix well. Using a small spoon and your fingers, fill each squid tube to 2/3 of capacity and secure with a toothpick (the calamari will shrink and you don’t want that tasty filling to fall down into your grill).
  6. Poke the calamari tubes a couple of times with a toothpick (prevents them from popping). Lightly brush your calamari with oil and season with some salt and pepper.
  7. Grill for about 2 minutes a side and serve on a plate/platter with a bed of the latholemono, some leafy greens and sliced tomatoes as garnish and a wedge of lemon. Serve with a fruity Greek white, like a Papagianni Viognier-Assyrtiko.