Grilled Stuffed Calamari

1. 1

   Clean calamari body inside, remove beak from head and remove fins and skin if present.

2. 2

   reserve in fridge.

3. 3

   bring stock to boil and keep very hot.

4. 4

   Sautee minced garlic and shallots in enough oil to coat rice. sautee rice for two minutes over med heat and add enough stock to just cover rice.

5. 5

   As the rice absorbs the stock, add 4 oz of stock and continuoulsy stir with wooden spoon from the bottom of the pot. Cook approx 15 to 17 miutes leaving the risotto at the aldente stage ( still having a bite to it)

6. 6

   In a separate small sautee pan sautee the carrots and diced peppers in a small amount of olive oil and add to the risotto along with the cream and parmesan. Taste the risotto and adjust the seasoning. At this point add the chopped herbs and the risotto stuffing is done.

7. 7

   Take the calamari bodies and with a spoon fill the tubes to 1/2 inch from the opening. with presoaked skewers thread them through the head end and lace the end shut. Drizzle with olive oil and season with salt and pepper. Grill on high heat turning frequently for 3 to four minutes , as the risotto is hot all you need to do is cook the calamari which only takes a couple minutes, overcooking will make it chewy.

8. 8

   An excellent accompanyment with this is a selection of grilled veg such as quartered radiccio, zucchini and peppers.

9. 9

   A nice salad of baby greens and a good balsamic vinagrette will finish this quick and easy meal. Please enjoy!

10. 10

    Take a spoon and stuff the calamari body with the risotto

No additional tips available.