![\"Chorizo](\"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2014\/04\/DSC_0150.jpg\" "\\"Chorizo")
<\/a><\/p>\nChorizo & Feta Stuffed Calamari with Marinated bean salad<\/p>\n<\/div>\n
Or just give me a table somewhere in the Mediterranean on the beach with a bottle of ros\u00e9 and let me pick through the seasonal menu at my leisure while basking in the sun and salty sea air… that could work too…<\/p>\n
A few tricks of the trade when it comes to calamari: if buying frozen tubes (which is fine, I’m not judging, they’re cheap!) make sure to thaw carefully in the refrigerator or under running cold water. Tubes pulled apart while frozen will rip and be unstuffable. If they do break just grill them anyway and slice into rings \u2013 they make a great addition to the marinated bean salad.<\/p>\n
If buying fresh calamari that are not cleaned either keep the purple outer coat on with the floppy side rudders or peel it all off. I prefer to peel it off. I think they grill and sear better without that flimsy purple coat. However, I sometimes leave it on for braised calamari.<\/p>\n
<\/a><\/p>\nStuffed Calamari!<\/p>\n<\/div>\n
Make sure to finger inspect the inside of each tube, that goes for the frozen ones too, and pull out the inner clear plastic-looking\u00a0cartilage. This innertube cartilage is inedible and it’s easy to choke on because it’s practically invisible. Always check for freshness and keep refrigerated until ready to cook. They go bad quickly. If they smell\u00a0ammoniated\u00a0throw them out.<\/p>\n
<\/a><\/p>\nHow to Stuff Calamari \u2013 do NOT overfill!<\/p>\n<\/div>\n
When it comes to stuffing calamari be creative! Sometimes I use ricotta & herbs, or mushrooms & crab, or sausage &\u00a0tomato, or feta & sausage. Just keep in mind that the stuffing can’t be too wet. That doesn’t mean breadcrumbs are necessary (I rarely use them), but the stuffing will ooze out during the cooking process if it’s too juicy and this will cause flare-ups on your grill or it will give you a messy pan sear.<\/p>\n
<\/a><\/p>\nChorizo, Feta, and Mint Stuffing for Calamari<\/p>\n<\/div>\n
Do NOT overstuff the calamari tubes. They will either break while filling or burst while cooking. Once the calamari hits the frying pan or the grill, it puffs up and changes from a slippery floppy plastic-y thing into a taught turbo tube. Only fill to 1\/2-inch of the mouth of the tube and secure it with a toothpick. (pictured above \u2013 see how they are just gently filled and they don’t look they are going to pop?)<\/p>\n
I prefer to use a pastry bag to fill or just a regular ziploc with the corner cut off \u2013 this makes the process much easier. I lie both the stuffing bag and the tube flat and squeeze instead of holding them in my hand. If you’re doing 100 of these little guys, I guarantee my method will make it go faster.<\/p>\n