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Stuffed calamari a la plancha (on the griddle)


25 minutes


10 minutes



Stuffed calamari a la plancha (on the griddle)
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1 kg (2 lb.) medium size calamaris
45 ml (3 tbsp.) olive oil + extra for garnish
1 small onion, thinly sliced
2 garlic cloves, minced
Salt and freshly ground black pepper
80 ml (1/3 cup) chorizo, skin removed, chopped
30 ml (2 tbsp.) Italian parsley, chopped
180 ml (3/4 cup) stale bread, chopped
Juice of 1 lemon


  1. Remove the calamaris' tentacles and fins, and chop them.
  2. Set the bodies aside in the refrigerator.
  3. In a frying pan, heat 30 ml (2 tbsp.) of oil over medium-high heat.
  4. Brown the onion for 2 to 3 minutes.
  5. Add the garlic and the chopped calamari meat. Season with salt and pepper. 
  6. Cook for 8 to 10 minutes or until the water from the calamaris evaporates completely.
  7. Add the chorizo and cook for another 2 minutes.
  8. Remove from the heat and add the parsley.
  9. In a bowl, place the mixture and add the bread. Stir well.
  10. Refrigerate the stuffing for a few minutes.
  11. Install the griddle on the barbecue and preheat to 260°C (500°F).
  12. Stuff the calamaris.
  13. Close the opening with a toothpick.
  14. Season the calamaris with salt and pepper.
  15. Pour 15 ml (1 tbsp.) of oil onto the griddle.
  16. Cover and cook the calamaris for 5 minutes on each side.
  17. Sprinkle with lemon juice, a dash of olive oil and chopped parsley.
  18. Serve immediately.



If you don’t have a griddle, you may use a cast-iron pan.

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