Grilled Stuffed Calamari

Name: Grilled Stuffed Calamari
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Cuisine: Mediterranean
Ingredients: * 6 calamari; * 2 tbsp olive oil; * 1/2 tsp oregano; * 1 lemon; * Chilli flakes for garnish; * Salt to taste; * Pepper to taste; * 70g bulgur wheat (uncooked); * 150g ricotta; * 50g sun-dried tomatoes (diced); * 100g spinach (wilted); * Salt to taste; * Pepper to taste; * 1 tbsp olive oil; * 1/2 lemon (juice only)

13 steps

Prep:40minCook:8min

Savour the magic of Grilled Stuffed Calamari! Tender bites of calamari, filled with a flavourful mix of bulgur, ricotta, sun-dried tomatoes, and spinach, grilled to perfection. Drizzled with zesty lemon juice, sprinkled with chilli flakes, and served on a bed of arugula. Elevate your seafood game effortlessly! 🦑🔥✨

Updated at: Sun, 10 Dec 2023 06:21:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories543.9 kcal (27%)

Total Fat23.8 g (34%)

Carbs40.4 g (16%)

Sugars7 g (8%)

Protein44.6 g (89%)

Sodium456.2 mg (23%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

6calamari

2 TbspOlive oil

½ tsporegano

For the filling:

70gbulgur wheat

uncooked

150gricotta

50gsun-dried tomatoes

100gspinach

1 Tbspolive oil

0.5lemon

juice only

Instructions

Step 1

* Prepare the calamari by firmly but gently holding the body and removing the head, intestines, ink sac, and cartilage.

Step 2

* Peel back the thin skin toward the tip and discard.

Step 3

* Cut out the fins,

Step 4

* tentacles,

Step 5

* and remove the beak.

Step 6

* Rinse the cleaned calamari and tentacles and allow them to drain.

Step 7

* For the filling, cook bulgur according to the packet instructions with a pinch of salt. Once cooked, let it cool and add it to a bowl along with ricotta, diced sun-dried tomatoes, wilted and drained spinach, salt, pepper, 1 tbsp olive oil, and lemon juice. Mix until well combined. Set aside.

Step 8

* Using a spoon or a piping bag, stuff the calamari with the filling. Avoid overloading, as the calamari will shrink during cooking.

Step 9

* Secure the open edge with toothpicks

Step 10

* and brush with a mixture of olive oil, salt, pepper, and oregano. Also, brush the tentacles.

Step 11

* Preheat the Cusimax electric grill to the maximum setting and grill the calamari and tentacles for 2-3 minutes on each side, until just starting to char.

Step 12

* Cut the lemon in half and grill it as well. You can also grill some cherry tomatoes to serve with the calamari.

Step 13

* When ready, slice the calamari into three parts and assemble on a serving platter (you can add arugula to the bottom of the platter). Drizzle with grilled lemon juice and sprinkle chilli flakes. Enjoy!