Mediterranean Grilled Stuffed Calamari

When most people think of squid, or calamari, they think of the usual deep fried rings popular in Mediterranean cuisine. Squid is so much more versatile than that, we’re done with deep fried calamari and if you’ve been to Greece, you know that grilled stuffed calamari is a seaside specialty. You can stuff your squid with whatever you desire, but we kept things fresh and Mediterranean, stuffing our calamari with fresh herbs, peppers, feta and Kalamata olives for that Greek touch. It sounds complicated to make, but once you get the hang of it you’ll be grilling it all summer long.

 

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Mediterranean Grilled Stuffed Calamari

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: medium
  • Recipe type: Main

Ingredients:

  • STUFFING:
  • 20 U10 Squid / Calamari
  • 1 bunch green onions, chopped and separated
  • 4 garlic cloves, minced
  • 2 red peppers, finely diced
  • 1 yellow pepper, finely diced
  • 1 jalapeno, finely diced
  • ½ kg feta, crumbled
  • ⅓ cup fresh mint, finely chopped
  • ⅓ cup Italian parsley, finely chopped
  • 1 ¼ cups Kalamata olives, pitted and chopped
  • 2 lemons, juiced
  • Olive oil
  • Toothpicks
  • TOPPING:
  • Olive Oil
  • 2 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • ¼ cup feta, crumbled
  • ¼ cup mint, finely chopped
  • 1 lemon, juiced
  • Capers

Directions:

  1. STUFFING: Clean and wash the inside of the squid’s body, making sure to remove the clear piece of cartilage. Set the tentacles aside from the squid’s body. Make 2 cuts into the body of the calamari. Set aside
  2. In a pan with olive oil, cook the white of the green onions on medium-high heat for 1 minute, add garlic and cook for 30 seconds. Add the peppers, and sauté until tender. Keep in mind that the peppers won’t cook when stuffed in the squid so they should be cooked fully beforehand
  3. In a large bowl mix the feta cheese, lemon juice, mint, Italian parsley, Kalamata olives, oregano, and salt and pepper. Add the peppers mixture and stir
  4. Stuff each squid with the filling. Use toothpicks to seal the squid’s body, and brush the squid with olive oil so it browns nicely when grilled
  5. Grill squid for 6-8 minutes on one side, and 4-6 minutes on the other side. Arrange on a platter
  6. TOPPING: In a pan with olive oil, cook the squid tentacles for 5 minutes on medium-high heat until tender. Toss in the garlic and cherry tomatoes, and cook until the cherry tomatoes are slightly blistered
  7. Remove the pan from the heat and add the greens of the green onions, feta, mint and lemon juice. Season with salt and pepper
  8. Cover the stuffed squid with the topping. Sprinkle capers on top and serve
  9. NOTE: Do not overcook the calamari or it will be rubbery, squid is an unforgiving seafood!

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