Calamari Ripieno Alla Griglia
Submitted by choppsie
Grilled stuffed calamari filled with garlicky sun-dried tomato breadcrumbs, thyme, and parsley. Topped with a fresh Roma tomato and chive sauce. An impressive Italian seafood main course.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minCalamari Ripieno alla Griglia translates to grilled stuffed squid, and this dish delivers exactly what it promises with real Italian flair.
Whole calamari bodies get boiled until meltingly tender, then stuffed with a filling of toasted breadcrumbs, sun-dried tomatoes, garlic, fresh thyme, scallions, and Italian parsley. The stuffed tubes hit a hot grill alongside the tentacles until they pick up those gorgeous char marks and a smoky edge.
A simple raw sauce of diced Roma tomatoes, extra-virgin olive oil, and chives goes on top, bright and fresh against the smoky, savory squid.
This is the kind of dish you’d find at a seaside trattoria along the Calabrian coast.
Chef Tips
- Boil the calamari for the full hour. Unlike quick-cooked squid, this method takes the calamari past the rubbery stage and all the way to tender. Patience pays off.
- Don’t overstuff the tubes. The breadcrumb filling expands slightly on the grill, and overstuffed calamari can split open. Fill them about three-quarters full.
- Use a toothpick or small skewer to close the open end of each stuffed calamari so the filling stays put while grilling.
- The fresh tomato sauce is intentionally uncooked. The cold, bright topping against the hot grilled squid creates a fantastic contrast.
Ingredients
Directions
Remove tentacles and clean calamari, leaving as whole as possible.
Set tentacles aside.
Place calamari in an 8-quart pot and cover with water.
Place over high heat and bring to a boil.
Cook for one hour until quite tender, drain and cool.
Meanwhile, heat 4 tablespoons oil in a 10 to 12-inch sauté pan until smoking.
Add garlic and sundried tomatoes and cook until light golden brown.
Add bread crumbs and continue cooking until well mixed.
Remove from heat and allow to cool.
Add thyme, scallions and parsley and stir to mix.
Preheat grill.
Stuff cool calamari and season with salt and pepper.
Brush stuffed calamari and tentacles with 1 tablespoon olive oil and place on grill.
Cook until nicely barbecued, about 10 minutes, turning once.
Meanwhile, in a small mixing bowl, place tomatoes, remaining oil and chives and season with salt and pepper.
Remove calamari to plate, top with spoonfuls of tomato sauce and serve.
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