Name: Grilled Stuffed Calamari with Lemon Herb Dressing
Prep time: 30 min
Cook time: 6 min
Total time: 1 h 36 min
Cuisine: Mediterranean
Ingredients: 12 toothpicks, soaked in warm water; 12 small whole squid (about 10.6 oz / 300 g), tubes and tentacles separated; 1 cup Ken’s Caesar Dressing (or Italian/Greek-style dressing); ½ cup extra virgin olive oil, divided; 1 cup chopped onion; 2 garlic cloves, finely minced; ¼ lb (4 oz) prosciutto, finely chopped (or spicy ground sausage); ¼ cup white wine; 1 cup panko breadcrumbs; 1 large egg, lightly beaten; 1 tbsp minced fresh sage (or ½ tsp dried); 1 tbsp minced fresh parsley (or ½ tsp dried); Juice and zest of 1 lemon; 2 tsp minced fresh oregano (or ½ tsp dried)

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Grilled Stuffed Calamari with Lemon Herb Dressing is a sophisticated and flavorful Mediterranean-inspired seafood dish. Tender squid tubes are filled with a savory mixture of prosciutto, sautéed onions, herbs, breadcrumbs, and chopped tentacles, then grilled to perfection and finished with a bright lemon-herb dressing. Ideal for elegant gatherings or warm-weather dinners, this recipe brings restaurant-quality flavor to your own backyard.

Why You’ll Love This Recipe

This recipe perfectly balances rich, savory flavors with fresh citrus and herbs. The squid is marinated for tenderness, stuffed with a satisfying filling, and grilled for a slightly charred, smoky flavor. Whether you’re entertaining guests or simply indulging in a gourmet seafood dinner at home, this dish is sure to impress. It’s also flexible—easy to adjust with different fillings and ideal for pescetarians or those following a Mediterranean diet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 toothpicks
12 small whole squid (about 10.6 oz / 300 grams)
1 cup Ken’s Caesar Dressing (or any Italian or Greek-style dressing)
½ cup extra virgin olive oil, divided
1 cup chopped onion
2 garlic cloves, finely minced
¼ lb (4 oz) prosciutto, finely chopped (or use spicy ground sausage)
¼ cup white wine
1 cup panko breadcrumbs
1 large egg, lightly beaten
1 tbsp minced fresh sage (or ½ tsp dried)
1 tbsp minced fresh parsley (or ½ tsp dried)
Juice and zest of 1 lemon
2 tsp minced fresh oregano (or ½ tsp dried)

Directions

Soak the toothpicks in warm water for 30 minutes to prevent them from burning during grilling.
Clean the squid thoroughly, removing any cartilage or beaks. Chop the tentacles and set them aside.
Place the squid tubes in a shallow dish and cover with Caesar dressing. Let marinate for at least 1 hour.
In a skillet, heat ¼ cup olive oil over medium heat. Sauté the onion and garlic until softened.
Add the chopped prosciutto and squid tentacles, cooking until slightly browned.
Deglaze the pan with white wine, scraping up any browned bits, and transfer the mixture to a bowl.
Stir in breadcrumbs, beaten egg, sage, and parsley. Mix well and let the stuffing cool slightly.
Gently fill each squid tube with the stuffing, leaving about ½ inch of space at the top. Secure the opening with a soaked toothpick. Return the stuffed squid to the marinade.
Preheat grill to 450°F (230°C).
In a small bowl, mix the remaining ¼ cup olive oil with lemon juice, zest, and oregano to create the dressing.
Grill the stuffed squid for about 3 minutes on each side, or until charred and cooked through.
Arrange on a serving plate and drizzle with the lemon-herb dressing. Serve immediately.

Servings and timing

Servings: 4 to 6
Prep Time: 30 minutes (plus 1 hour marinating)
Cooking Time: 6 minutes
Total Time: 1 hour 36 minutes
Calories: Approximately 320 kcal per serving

Variations

Sausage Substitution: Swap prosciutto for spicy Italian sausage or chorizo for a bolder flavor.
Breadcrumb Alternatives: Use gluten-free breadcrumbs or cooked quinoa for a gluten-free version.
Cheese Addition: Add a spoonful of grated Parmesan or feta to the stuffing for extra richness.
Herb Variations: Experiment with thyme, dill, or basil instead of sage and parsley.
Oven Option: Bake the stuffed squid at 400°F (200°C) for 12–15 minutes if grilling is not an option.

storage/reheating

Leftover grilled stuffed calamari can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a covered skillet over low heat for a few minutes until warmed through. Avoid microwaving, as it can make the squid rubbery. Freezing is not recommended, as the texture may degrade.

FAQs

How do I prevent the squid from becoming rubbery?

Avoid overcooking. Grill the squid for just a few minutes per side until it is opaque and slightly firm.

Can I prepare the stuffing in advance?

Yes, the stuffing can be made up to a day ahead and stored in the refrigerator until ready to use.

Is it necessary to marinate the squid?

Marinating helps tenderize the squid and adds flavor, so it is highly recommended.

Can I use large squid instead of small ones?

Yes, but adjust the cooking time slightly to ensure even grilling without overcooking.

What’s the best type of wine to use in the stuffing?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing and enhancing flavor.

Can I bake the stuffed squid instead of grilling?

Yes, bake at 400°F (200°C) for 12–15 minutes or until the squid is cooked through and slightly golden.

Is this recipe gluten-free?

Not by default due to the panko breadcrumbs, but you can use gluten-free breadcrumbs as a substitute.

What should I serve with grilled stuffed calamari?

It pairs well with a light green salad, roasted vegetables, or orzo tossed in olive oil and herbs.

Can I substitute the prosciutto with a vegetarian option?

Yes, you can use finely chopped mushrooms or cooked lentils for a vegetarian version of the stuffing.

How do I know when the squid is done?

The squid should be firm, opaque, and slightly charred on the outside when fully cooked.

Conclusion

Grilled Stuffed Calamari with Lemon Herb Dressing is a refined and flavorful dish that showcases the best of Mediterranean cooking. Whether served as a main course or a striking appetizer, this recipe delivers a perfect balance of savory stuffing and zesty dressing. With its elegant presentation and robust taste, it’s sure to become a favorite for special occasions and relaxed summer evenings alike.

Grilled Stuffed Calamari with Lemon Herb Dressing

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Elevate your seafood game with this Grilled Stuffed Calamari recipe—tender squid tubes filled with prosciutto, garlic, herbs, breadcrumbs, and squid tentacles. Grilled to perfection and finished with a zesty lemon herb dressing, this Mediterranean-inspired dish is a showstopper for summer grilling, elegant dinners, or pescetarian feasts.

Author: Asma
Prep Time: 30 minutes (plus 1 hour marinating)
Cook Time: 6 minutes
Total Time: 1 hour 36 minutes
Yield: 4–6 servings
Category: Main Course
Method: Grilling
Cuisine: Mediterranean

Instructions

Prep: Soak toothpicks in warm water for 30 minutes to avoid burning on the grill.
Clean Squid: Rinse squid tubes and tentacles. Remove cartilage and beaks. Chop tentacles.
Marinate: Place squid tubes in a shallow dish with Caesar dressing. Marinate for at least 1 hour.
Make Stuffing: Sauté onion and garlic in ¼ cup olive oil until soft. Add prosciutto and chopped tentacles. Cook until browned. Deglaze with white wine, then transfer to a bowl.
Mix Filling: Stir in breadcrumbs, egg, sage, and parsley. Let cool slightly.
Stuff Squid: Fill each squid tube with stuffing, leaving ½ inch at the top. Secure with toothpicks. Return to marinade.
Grill: Preheat grill to 450°F (230°C). Mix remaining olive oil with lemon juice, zest, and oregano.
Cook: Grill stuffed squid for 3 minutes per side until charred and cooked through.
Serve: Drizzle with lemon-herb dressing. Serve hot.

Notes

You can substitute prosciutto with spicy ground sausage for a different flavor.
Make sure not to overstuff the squid—leave room for expansion.
Pair with a crisp white wine or chilled rosé for the ultimate Mediterranean experience.