Grilled Stuffed Calamari – a delicious recipe with calamari, spinach, salt, garlic, extra virgin olive oil, toothpicks. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak the toothpicks in a bowl of water for at least 1/2 hour.
2
Clean the calamari thoroughly. Be sure there is no gristle or ink left inside.
3
Stem and wash the spinach. Make sure all the sand is removed. Chop the garlic finely. In a large saute pan, heat the olive oil over low heat. Add the garlic, and make sure it does not burn. Add the spinach and salt to taste and saute over low heat until it is thoroughly wilted. Drain well. Chop finely.
4
Put a small amount of the filling (about 2 tablespoons) into each squid body. Secure the top with a toothpick.
5
Brush both sides with olive oil.
6
Grill over hot grill (or in a grill pan) for about 4 minutes on each side.
7
Serve hot.
9
kcal
Calories
2
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 good-sized calamari (bodies only), 1 10 ounce bag spinach, sea salt to taste, 3 cloves garlic, and more.
Yes, Grilled 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
