Grilled Calamari Stuffed with Shrimps

Creamy, juicy stuffing and smoky grill taste... Calamari are stuffed in different ways. The that I suggest today is prepared with uncooked stuffing as I like it to be jelly soft and creamy. As an option for grill cooking you may opt for pan frying, but remember not to overdo with oil, just spread some to have the oily surface.  Cooking time won't have changes in this case. 



INGREDIENTS:
Servings: 2

8 calamari with tentacles
8 shrimps
4 tbs crumbled bread
4 tbs grated Parmigiano 
1 garlic clove
4 tbs white wine
parsley
EVO oil

Note: Make sure your fish is really fresh!!

1. Clean calamari: 

- pull the tentacles out and the intestines will also go off,

- pull the bone off calamari's body,

- wash the body and pressing with fingers remove calamari's purple skin,

- throw the beak away: press between the tentacles and the eyes, so the beak will tear away,
- then cut the tentacles and throw the intestines, if you want you may keep the ink bag and cook a different recipe with it, for example this Ink Risotto from HERE,
- grate the tentacle suckers with the nails so the tiny rings from the suckers will tear away.   
 
Or as an alternative ask your fishmonger to do it for you.... 
 


2. Wash the calamari bodies carefully outside and inside and wash the tentacles as well.

3. Chop the tentacles into tiny pieces.
4. Chop the parsley finely.
5. Mix calamari tentacles, parsley, bread crumbs, Parmigiano and white wine.

6. Cut the shrimps into pieces and add to the mix. 
  

7. Fill the calamari bodies with the mix and  
seal each with a toothpick.
8. Heat a hotplate till it's very hot and cook stuffed calamari for about 3-4 minutes each side or till it's grilled nicely.

9. Serve with some extra virgin olive oil poured over and some lemon juice...

   ENJOY !!!