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Calamari ripieni alla griglia (grilled stuffed calamari) Recipe

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This recipe for Calamari ripieni alla griglia (grilled stuffed calamari) is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 cleaned small (3 to 4 inch) squid bodies plus tentacles (about 1 lb total)
1 1/2 tbs capers (preferably salt packed, rinsed, soaked in cold water for 10 minutes, then rinsed again)
1 small garlic clove, thinly sliced
1 (5 oz) can oil packed tuna, drained
6 tbs extra virgin olive oil plus more for grill
Fine sea salt
Freshly ground black pepper
2 tbs roughly chopped oregano
1/2 tsp, or to taste, hot sauce such as Tabasco
5 c loosely packed baby greens
Directions:
Directions:
Finely chop together tentacles, capers, and garlic; mix together with tuna. Using a small spoon, stuff squid with tuna mixture, leaving a 1/2 inch space at top. Seal tops using wooden toothpicks.
Heat grill to medium high heat or heat a grill pan over medium high heat. Drizzle squid with 1/2 tbs oil, and season with salt and pepper. Oil grill rack or pan, then grill squid, turning frequently, until golden in spots and cooked through, about 13 to 15 minutes.
Meanwhile, in a medium skillet, heat remaining 5 1/2 tbs oil, oregano, Tabasco and pinch salt over medium heat until warmed through. Remove wooden picks from squid and roll squid in the spicy oil, sprinkle with salt. Serve with the spicy oil and baby greens.

 

 

 

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