Grilled Stuffed Calamari

Savour the magic of Grilled Stuffed Calamari! Tender bites of calamari, filled with a flavourful mix of bulgur, ricotta, sun-dried tomatoes, and spinach, grilled to perfection. Drizzled with zesty lemon juice, sprinkled with chilli flakes, and served on a bed of arugula. Elevate your seafood game effortlessly! 🦑🔥✨

Good

% Daily Values based on a 2,000 calorie diet

Step 1

* Prepare the calamari by firmly but gently holding the body and removing the head, intestines, ink sac, and cartilage.

Step 2

* Peel back the thin skin toward the tip and discard.

Step 3

* Cut out the fins,

Step 4

* tentacles,

Step 5

* and remove the beak.

Step 6

* Rinse the cleaned calamari and tentacles and allow them to drain.

Step 7

* For the filling, cook bulgur according to the packet instructions with a pinch of salt. Once cooked, let it cool and add it to a bowl along with ricotta, diced sun-dried tomatoes, wilted and drained spinach, salt, pepper, 1 tbsp olive oil, and lemon juice. Mix until well combined. Set aside.

Step 8

* Using a spoon or a piping bag, stuff the calamari with the filling. Avoid overloading, as the calamari will shrink during cooking.

Step 9

* Secure the open edge with toothpicks

Step 10

* and brush with a mixture of olive oil, salt, pepper, and oregano. Also, brush the tentacles.

Step 11

* Preheat the Cusimax electric grill to the maximum setting and grill the calamari and tentacles for 2-3 minutes on each side, until just starting to char.

Step 12

* Cut the lemon in half and grill it as well. You can also grill some cherry tomatoes to serve with the calamari.

Step 13

* When ready, slice the calamari into three parts and assemble on a serving platter (you can add arugula to the bottom of the platter). Drizzle with grilled lemon juice and sprinkle chilli flakes. Enjoy!