Chorizo-Crab Stuffed Calamari Recipe

Name: Chorizo-Crab Stuffed Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 10 calamari, tubes; 1/4 lb loose chorizo sausage (or casings removed for links); 1/3 cup crabmeat; 1 large egg; 1 tablespoon almond meal or 1 tablespoon flour; 1 pinch salt; 1 shallot, finely diced; 10 toothpicks; avocodo oil or preferred oil; 1 1/2 cups canned organic crushed tomatoes; 1 teaspoon raw honey; salt and pepper; garnish; parsley or cilantro

Servings: persons

1 lemon
10 calamari, tubes
1/4 lb loose chorizo sausage (or casings removed for links)
1/3 cup crabmeat
1 large egg
1 tablespoon almond meal or 1 tablespoon flour
1 pinch salt
1 shallot, finely diced
10 toothpicks
avocodo oil or preferred oil
1 1/2 cups canned organic crushed tomatoes
1 teaspoon raw honey
salt and pepper
garnish
parsley or cilantro

1
Juice one lemon in a small bowl. Place calamari tubes in the lemon juice.
2
In a separate medium bowl, combine chorizo, crabmeat, egg, almond meal, pinch of salt and shallot until blended. Place mixture in a plastic storage bag and cut off a corner. Pipe mixture into the calamari tubes. Seal off the ends of the calamari using toothpicks.
3
Heat a grilling pan (or grill) on medium-high heat. Brush the stuffed tubes with preferred oil and season liberally with salt and pepper.
4
Cook for approximately 7-8 minutes on each side until the internal temperature reaches at least 160 degrees.
5
While this is cooking, place crushed tomatoes and raw honey in a small saucepan. Add a pinch of salt if desired. Stir and heat on medium until warm.
6
Spoon tomato mixture on a plate. Remove toothpicks from calamari and arrange on the plate.
7
Garnish with optional herbs.
8
Enjoy!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lemon, 10 calamari, tubes, 1/4 lb loose chorizo sausage (or casings removed for links), 1/3 cup crabmeat, and more.

Yes, Chorizo-Crab Stuffed Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo-Crab Stuffed Calamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions