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Stuffed grilled calamari
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 322
  • Fat about 19g
  • Carbohydrates about 17g
  • Protein about 22g
This is needed
This is needed for 4 people
  • 400 g frozen calamari, defrosted
  • 50 g pine nuts
  • 1 tbsp oil
  • 2 garlic clove, squeezed
  • 30 g breadcrumbs
  • 1 organic lemon, grated zest and the juice
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 1 red chilli pepper, deseeded, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 30 g sultanas, coarsely chopped
  • a little pepper
  • toothpicks
Charcoal/gas/electric grill
  • 0.25 tsp sea salt
  • 1 organic lemon, cut into slices
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And that's how it's done
And that's how it's done
Remove the tentacles from the calamari and chop finely. Rinse the calamari (inside and out) in cold water, pat dry.
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.
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.