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Grilled Stuffed Calamari – Grilled Sausage-Stuffed Squid Recipe ctm magazine

Learn how to make Grilled Stuffed Calamari! Go to http://foodwishes.blogspot.com/2014/06/grilled-sausage-stuffed-calamari-squid.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Grilled Sausage-Stuffed Squid Recipe!



  • Jac Shank on May 8, 2019

    Damn that looks good!

  • chevydad83 on May 12, 2019

    made these yesterday stuffed with pork sausage, portobello mushroom, parmesan cheese and minced squid. It was amazing

  • Erik Hansen on May 25, 2019

    that Prince Albert reference cracked me up 😆😆

  • Rudy Mora on June 14, 2019

    As the squid cooks the opening of the tube curls outward, enabling stuffing to fall out. To be sure, the toothpick helps to prevent this. However when I make stuffed squid I turn the tubes inside out prior to stuffing. This way the opening curls inward as it cooks effectively closing the hole. So I save time by avoiding the toothpick step and I get some overstuffing insurance.

  • JoaniMaster on July 2, 2019

    You are the good kid, of your stuffed squid

  • Jewel Atkins on July 14, 2019

    You are the Hidamari of your calamari.
    (Best asmr cooking videos)

  • Marc Overfelt on July 17, 2019

    Has anyone made this dish the way he suggests? I was wondering if the squid is over cooked? 10 to 12 minutes. I've always heard don't cook squid more than 4 or 5 minutes, some even say 2 minutes. If so maybe cooking the stuffing halfway or all the way first then stuff the quid might prevent any over cooked squid? Also wondering if that process would lose a lot of flavor?

  • kenyapavundi on July 30, 2019

    How is the calamari not overcooked

  • Diane Greene on August 5, 2019

    Head between knees, deep breaths

  • Syahir on September 11, 2019

    It would be easy if he use long bamboo skewer to seal the squid as it can seal multiple squid at the same time hence flipping the squid is easier

  • Auntie Margie on September 21, 2019

    The tentacles are good too. I hope they were cooked.

  • Agustin Sapad on September 24, 2019

    "Bring over beer?!!!!!" …. you're absolutely correct Sir!!!… thank you!!!…

  • qualitycustomdesigns on October 12, 2019

    I do think they look beautiful.

  • PETER DEE on November 3, 2019

    Gotta try this so cool.

  • Dharmesh Unnithan on November 18, 2019

    Haha #squidproquo – u were 5yrs ahead of the curve Chef John 🤣

  • abschaum on November 24, 2019

    You are the Admiral Ackbar of your stuffed calamari!
    no charge for that

  • Freddy Walter on November 29, 2019

    Lmao at squid pro quo nowadays ie 2019.

  • Ann Clark on December 21, 2019

    Sounds nasty.

  • jumpieva on December 25, 2019

    i did this as well awhile ago when I went paleo. the shrink factor was indeed surprising, it was almost 50%, so keep that in mind.

  • Ronald Fernandez on January 22, 2020

    Squid pro quo! 🤣🤣🤣👍🏽

  • Snow Man on February 7, 2020

    You are the Laurel and Hardy of your Calamari.

  • Derek Jordan on February 23, 2020

    After all, you are the Prince Albert of your Minced Fruits de Mer (avec accent Francais)

  • tony nicoletti on March 21, 2020

    Try turning them inside out 1st so as they cook they seal up

  • Joey Biggs on April 27, 2020

    I watch you daily lol

  • Eric Moxon on May 3, 2020

    I modified this recipe by adding a tiny plash of red wine and a bit of feta into the mix. also used chorizo instead of hot italian

  • Jalbiin Dolcheey on May 8, 2020

    Thank god although it's more complicated and difficult to prepare, at least it also takes a lot longer! Feu!😅

  • Morgan Sinclair on May 14, 2020

    You are the Jacob's ladder of how much stuffing you add 'er.

  • Gi mi on June 17, 2020

    This is a F mess

  • King K on September 12, 2020

    Instead of the sausage meat you can also use a diced high quality spicy chorizo.

  • Azanath Whateley on September 27, 2020


  • tim martin on September 27, 2020

    Can't wait to try this one!

  • Kevin Babic on October 11, 2020

    Ehem- "You're the John Gotti of your grilled stuffed calamari"

  • Jeff Otieno on December 4, 2020

    i wish i wasnt allergic

  • John on December 14, 2020

    squid pro quo….. simply one of the top ten chef John language doodles

  • David Brothers on January 4, 2021

    It's like when my pizza rolls explode in the oven

  • Freddie Clark on January 28, 2021

    There is no such thing as 'Pretty Garlicy", there is only 'barely enough garlic'

  • Johnny Blade on February 9, 2021

    Boil them a couple minutes before stuffing and they pre shrink. You won’t have the explosions or leaks from your Prince Albert

  • john dour on February 12, 2021

    Honesty is a good thing

  • Jennifer Cochran on March 15, 2021

    I was surprised you didn't use Spanish smoked paprika in this, the flavor is amazing!

  • Mystical Ninja on June 22, 2021

    Not only are u a phenomenal chef – the prince albert joke nearly killed me. RIP me

  • Scott Lawrence on August 12, 2021

    Looks unreal! Thanks for the video!

  • Artytype1 on September 22, 2021

    "Squid Pro Quo". Lol. Love it. If nothing else, the comic commentary nuances are highly entertaining.

  • opa laa on October 12, 2021

    these look so beautiful

  • Arcanum on November 25, 2021

    Why does your voice sound like your balls have been removed?

  • Ira Rather on December 3, 2021

    I’m on this like white on rice!!!

    Do you think it’s okay to prep them the day before?

  • Lilyanna on December 26, 2021
  • Kimberlee Gullbailey on January 12, 2022

    I've definitely gotta try making these!! Mmmmm

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