Stuffed grilled calamari

Stuffed grilled calamari

Total: 40 Min. | Active: 40 Min.
lactose-free
Nutritional value / people: 322 kcal
, Fat: 19 g
, Carbohydrate: 17 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Calamari

400 g frozen calamari, defrosted

Tentacles

50 g pine nuts
1 tbsp oil
2 garlic cloves, squeezed

Filling

1 organic lemon, grated zest and the juice
3 tbsp olive oil
30 g breadcrumbs
30 g sultanas, coarsely chopped
1 bunch flat-leaf parsley, finely chopped
1 red chilli pepper, deseeded, finely chopped
½ tsp salt
a little pepper
toothpick

Charcoal/gas/electric grill

¼ tsp sea salt
1 organic lemon, cut into slices
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How it's done

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Calamari

Remove the tentacles from the calamari and chop finely. Rinse the calamari (inside and out) in cold water, pat dry.

Tentacles

Without adding any oil, toast the pine nuts in a non-stick frying pan until golden brown, set aside. Heat the oil in the same pan, add the garlic and chopped tentacles, sauté for approx. 5 mins.

Filling

In a bowl, combine the lemon zest and juice with 2 tbsp of the oil. Add the tentacles, pine nuts, breadcrumbs, sultanas, parsley and chilli pepper, mix, season. Transfer the filling to a disposable piping bag, cut off a large tip, fill the calamari with the mixture. Flatten the calamari a little, seal each with a toothpick, brush with the remaining oil.

Charcoal/gas/electric grill

Grill the calamari over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side, season with salt. Serve the calamari with the slices of lemon.

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