Grilled Calamari Stuffed With Olives, Almond and Pe

Name: Grilled Calamari Stuffed With Olives, Almond and Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 medium- small calamari, bone discarded, heads separated (1-1/2 to 2 pounds); marinade; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 pinch hot red pepper flakes, to taste; prepared stuffing; 3 tablespoons dried whole wheat bread crumbs; ¼ cup raw almonds; ½ cup firm green olives, pitted; 1 grated lemon, zest of, preferably organic; 2 -3 fresh thyme sprigs, chopped; 1 pinch hot red pepper flakes, to taste; sea salt

Servings: persons

8 -10 medium- small calamari, bone discarded, heads separated (1-1/2 to 2 pounds)
marinade
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pinch hot red pepper flakes, to taste
prepared stuffing
3 tablespoons dried whole wheat bread crumbs
¼ cup raw almonds
½ cup firm green olives, pitted
1 grated lemon, zest of, preferably organic
2 -3 fresh thyme sprigs, chopped
1 pinch hot red pepper flakes, to taste
sea salt

1
Wash the calamari inside and out and pat dry with paper towels.
2
With scissors or a very sharp knife, cut a 1/4-inch slit on one side, near the pointed end of each calamari tube.
3
In a bowl, mix the olive oil, lemon juice, and pepper to make the marinade.
4
Toss the calamari (body and heads) in the marinade, rubbing with your fingers and making sure they are moist inside and out.
5
Set aside for about 20 minutes.
6
In a food processor or blender, pulse together the bread crumbs, almonds, olives, zest, thyme, and pepper.
7
Add salt sparingly since the olives are usually quite salty.
8
Light a charcoal grill, or heat a stove-top griddle.
9
Stuff each calamari tube with about 2 tea-spoons stuffing and secure the top with a toothpick.
10
Place the stuffed calamari, cut side up, together with the heads on a well-oiled rack, close to the burning coals, or on a very hot oiled griddle.
11
As the calamari tubes puff up, press carefully with tongs to extract the air.
12
Grill until firm and marked, turning once or carefully rolling, to cook and mark on all sides, brushing every now and then with the marinade, about 8 minutes total.
13
8.
14
Slice and serve.

227

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 8 -10 medium- small calamari, bone discarded, heads separated (1-1/2 to 2 pounds), marinade, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, and more.

Yes, Grilled Calamari Stuffed With Olives, Almond and Pepper 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!

Grilled Calamari Stuffed With Olives, Almond and Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions