• Grilled Stuffed Calamari With Roasted Poblano Sauce

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    • 4 lrg Calamari - (ea 1/2 - 3/4 lb) whole
    • 2 Tbsp. Chopped shallots
    • 1 Tbsp. Chopped garlic
    • 1/2 c. Minced leeks, white part only
    • 1/2 c. Goat cheese
    • 1 x Roasted red pepper diced small
    • 1/4 c. Bread crumbs Salt to taste Freshly-grnd black pepper to taste
    • 2 Tbsp. Extra virgin olive oil
    • 2 x Green Poblanos roasted, peeled, seeded, and diced
    • 1 Tbsp. Chopped garlic
    • 1 c. Mayonnaise (homemade or possibly prepared) Juice of one lemon Salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. Snipped chives
    • 1/2 c. Red and yellow brunoise peppers Bayou Blast - (Emeril"s Creole Seasoning) see * Note


    1. Preheat the grill.
    2. For sauce; combine the roasted Poblano peppers and garlic in a food processor and puree till smooth. Add in the mayonnaise, lemon juice and season with salt and pepper. Strain through a chinoise and set aside.
    3. For stuffed calamari, in a saute/fry pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cold.
    4. Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Fold in the sauteed mix and reseason. Stuff each calamari tube with the filling till nice and plump. Rub each stuffed tube with a little oil to prevent from sticking on the grill. Grill each tube for 1 to 2 min on each side, thus leaving grill marks on each side.
    5. To assemble, cut each tube into five nice pcs on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with Bayou Blast on the rim.
    6. This recipe yields 4 servings.

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