grilled stuffed calamari

calamari ripieni alla griglia

TOTAL TIME: 45 minutes

MAKES: 4 servings

The sweet char from grilling the squid contrasts nicely with its bold, briny filling of tuna, capers, and garlic and the heat that comes from a finish of hot sauce. A simple green salad rounds out this summertime main course.

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Ingredients

12 cleaned small (3- to 4-inch) squid bodies plus tentacles (about 1 pound total)
1 1/2 tablespoons capers (preferably salt-packed, rinsed, soaked in cold water for 10 minutes, then rinsed again)
1 small garlic clove, thinly sliced
1 (5-ounce) can oil-packed tuna, drained
6 tablespoons extra-virgin olive oil plus more for grill
Fine sea salt
Freshly ground black pepper
2 tablespoons roughly chopped fresh oregano
1/2 teaspoon, or to taste, hot sauce such as Tabasco
5 cups loosely packed baby greens

Instructions

Finely chop together tentacles, capers and garlic; mix together with tuna. Using a small spoon, stuff squid with tuna mixture, leaving a 1/2-inch space at top. Seal tops using wooden picks.

Heat grill to medium-high or heat a grill pan over medium-high heat. Drizzle squid with 1/2 tablespoon oil, and season with salt and pepper. Oil grill rack or pan, then grill squid, turning frequently, until golden in spots and cooked through, 13 to 15 minutes.

Meanwhile, in a medium skillet, heat remaining 5 1/2 tablespoons oil, oregano, Tabasco and pinch salt over medium heat until warmed through. Remove wooden picks from squid and roll squid in the spicy oil; sprinkle with salt.

Serve with the spicy oil and baby greens.

June 2010