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Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon

This San Francisco meets New Orleans appetizer is packed with flavor. The cooked crawfish adds a zesty cajun backdrop and the grilled lemon brings a bright edge to the seafood and broth when squeezed over top at service.

minishar Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon
  • 8 Calamari (small squid) tubes, cleaned
  • 1/2 cup sweet yellow onion, diced small
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup red bell pepper, diced small
  • 1 large clove garlic, sliced thin
  • dash sea salt
  • pinch ground pepper
  • pinch dried thyme
  • pinch dried lemon peel
  • 1/4 pound cooked crawfish tail meat
  • 1-1/2 cups heirloom tomatoes, chopped; reserve juices
  • 1/4 cup loosely packed flat leaf parsley, chopped
  • 1 cup panko breadcrumbs
  • 1 large lemon, sliced in half
  • 4 thick cut slices French or Sourdough Bread
  • 3/4 cup dry vermouth
  • dash sea salt
  • pinch ground pepper
  • pinch dried thyme
  • pinch red pepper flakes
  • extra virgin olive oil, drizzle as described

Step 1

Inspect the calamari tubes and remove any cartilage; set aside in refrigerator.

Step 2

Over medium heat, saut the diced onion 4-5 minutes in 1 tbs Extra Virgin Olive Oil. Add in the bell pepper and sliced garlic with a dash of sea salt and a pinch each of ground pepper, thyme and lemon peel; continue to saut another 2 minutes. Spoon half of the mixture into a mixing bowl.

Step 3

To the remaining mixture in the pan, add in the rough chopped crawfish and 1/2 cup of the tomato; saut 2 minutes then turn off heat and allow to cool.

Step 4

Add most of the parsley (reserving approximately 1 tablespoon for garnish) and all of the breadcrumbs to the cooled crawfish mixture, stir to incorporate.

Step 5

Stuff the calamari tubes with the crawfish and breadcrumbs mixture. Note: push the filling well into the tube, leaving approximately inch of top unfilled; gently pinch the top together (this will help keep the stuffing inside the tube during cooking). Set aside in refrigerator.

Step 6

Light your grill. Cut the Lemon in half and brush the cut ends with extra virgin olive oil. Drizzle the bread slices with the oil as well. Set the bread and lemon halves on the grill. Cook the bread for 5-6 minutes until nicely browned on both sides and the lemons 8-10 minutes; set all aside.

Step 7

Make the cioppino broth by combining the reserved onion, bell pepper and garlic mixture with the remaining 1 cup of fresh tomatoes, the vermouth, another dash of sea salt and a pinch each of ground pepper, thyme and red pepper flakes, in a saucepan and simmer 5 minutes.

Step 8

Meanwhile retrieve the stuffed calamari from the refrigerator, coat each lightly in extra virgin olive oil and set on the grill. Grill for 3-4 minutes on each side.

Step 9

Plate the cooked calamari family style in a large serving bowl or platter with raised sides. Pour the heated cioppino broth around the calamari and garnish with the grilled lemon halves and the reserved chopped parsley. Drizzle a little more extra virgin olive oil over top. Serve with the grilled bread and squeeze the grilled lemon juice over top at the table to your personal taste.

4 20 minutes 30 minutes

Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon

Crawfish Stuffed Calamari in Cioppino Broth with Grilled Lemon

This San Francisco meets New Orleans appetizer is packed with flavor. The cooked crawfish adds a zesty cajun backdrop and the grilled lemon brings a bright edge to the seafood and broth when squeezed over top at service.

Preparation

Prep Time

20 minutes

Cook Time

30 minutes

Serves

Calories

820

Equipment

Ingredients

  • 8 Calamari (small squid) tubes, cleaned
  • 1/2 cup sweet yellow onion, diced small
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup red bell pepper, diced small
  • 1 large clove garlic, sliced thin
  • dash sea salt
  • pinch ground pepper
  • pinch dried thyme
  • pinch dried lemon peel
  • 1/4 pound cooked crawfish tail meat
  • 1-1/2 cups heirloom tomatoes, chopped; reserve juices
  • 1/4 cup loosely packed flat leaf parsley, chopped
  • 1 cup panko breadcrumbs
  • 1 large lemon, sliced in half
  • 4 thick cut slices French or Sourdough Bread
  • 3/4 cup dry vermouth
  • dash sea salt
  • pinch ground pepper
  • pinch dried thyme
  • pinch red pepper flakes
  • extra virgin olive oil, drizzle as described
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Step 1

Inspect the calamari tubes and remove any cartilage; set aside in refrigerator.

Step 2

Over medium heat, saut the diced onion 4-5 minutes in 1 tbs Extra Virgin Olive Oil. Add in the bell pepper and sliced garlic with a dash of sea salt and a pinch each of ground pepper, thyme and lemon peel; continue to saut another 2 minutes. Spoon half of the mixture into a mixing bowl.

Step 3

To the remaining mixture in the pan, add in the rough chopped crawfish and 1/2 cup of the tomato; saut 2 minutes then turn off heat and allow to cool.

Step 4

Add most of the parsley (reserving approximately 1 tablespoon for garnish) and all of the breadcrumbs to the cooled crawfish mixture, stir to incorporate.

Step 5

Stuff the calamari tubes with the crawfish and breadcrumbs mixture. Note: push the filling well into the tube, leaving approximately inch of top unfilled; gently pinch the top together (this will help keep the stuffing inside the tube during cooking). Set aside in refrigerator.

Step 6

Light your grill. Cut the Lemon in half and brush the cut ends with extra virgin olive oil. Drizzle the bread slices with the oil as well. Set the bread and lemon halves on the grill. Cook the bread for 5-6 minutes until nicely browned on both sides and the lemons 8-10 minutes; set all aside.

Step 7

Make the cioppino broth by combining the reserved onion, bell pepper and garlic mixture with the remaining 1 cup of fresh tomatoes, the vermouth, another dash of sea salt and a pinch each of ground pepper, thyme and red pepper flakes, in a saucepan and simmer 5 minutes.

Step 8

Meanwhile retrieve the stuffed calamari from the refrigerator, coat each lightly in extra virgin olive oil and set on the grill. Grill for 3-4 minutes on each side.

Step 9

Plate the cooked calamari family style in a large serving bowl or platter with raised sides. Pour the heated cioppino broth around the calamari and garnish with the grilled lemon halves and the reserved chopped parsley. Drizzle a little more extra virgin olive oil over top. Serve with the grilled bread and squeeze the grilled lemon juice over top at the table to your personal taste.

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