Paleo Recipes – Cavegirl Cuisine

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Chorizo and Crab Stuffed Calamari

Chorizo and Crab Stuffed Calamari

For those of you who like sausage, these hit the spot! The calamari tubes actually act as casings and can be filled with with only the limitations of your mind! I hope you enjoy these Chorizo and Crab Stuffed Calamari as a starter recipe to get your imagination going.

Some other Cavegirl Cuisine recipes that you may enjoy:
Chorizo Sliders with a Jicama Beet Slaw
Proscuitto-Breaded Salmon Croquettes
Deviled Guac Eggs

Chorizo and Crab Stuffed Calamari

Ingredients

  • • 1 lemon
  • • 10 calamari tubes
  • • 1/4 pound loose chorizo (or casings removed for links)
  • • 1/3 cup crabmeat
  • • 1 large egg
  • • 1 tablespoon almond meal/flour
  • • pinch of salt
  • • 1 shallot, finely diced
  • • 10 toothpicks
  • • avocodo oil (or preferred oil)
  • • 1.5 cups canned organic crushed tomatoes
  • • 1 teaspoon raw honey
  • • S&P to taste
  • • Garnish with chopped chives, parsley, or cilantro

Directions

  1. Juice one lemon in a small bowl. Place calamari tubes in the lemon juice.
  2. In a separate medium bowl, combine chorizo, crabmeat, egg, almond meal, pinch of salt and shallot until blended. Place mixture in a plastic storage bag and cut off a corner. Pipe mixture into the calamari tubes. Seal off the ends of the calamari using toothpicks.
  3. Heat a grill pan (or grill) on medium-high heat. Brush the stuffed tubes with preferred oil and season liberally with salt and pepper.
  4. Cook for approximately 7-8 minutes on each side until the internal temperature reaches at least 160 degrees.
  5. While this is cooking, place crushed tomatoes and raw honey in a small saucepan. Add a pinch of salt if desired. Stir and heat on medium until warm.
  6. Spoon tomato mixture on a plate. Remove toothpicks from calamari and arrange on the plate.
  7. Garnish with optional herbs.
  8. Enjoy!

Ingredients

  • 1 lemon
  • 10 calamari tubes
  • 1/4 pound loose chorizo (or casings removed for links)
  • 1/3 cup crabmeat
  • 1 large egg
  • 1 tablespoon almond meal/flour
  • pinch of salt
  • 1 shallot, finely diced
  • 10 toothpicks
  • avocodo oil (or preferred oil)
  • 1.5 cups canned organic crushed tomatoes
  • 1 teaspoon raw honey
  • S&P to taste
  • Garnish with chopped chives, parsley, or cilantro

Directions

  1. Juice one lemon in a small bowl. Place calamari tubes in the lemon juice.
  2. In a separate medium bowl, combine chorizo, crabmeat, egg, almond meal, pinch of salt and shallot until blended. Place mixture in a plastic storage bag and cut off a corner. Pipe mixture into the calamari tubes. Seal off the ends of the calamari using toothpicks.
  3. Heat a grill pan (or grill) on medium-high heat. Brush the stuffed tubes with preferred oil and season liberally with salt and pepper.
  4. Cook for approximately 7-8 minutes on each side until the internal temperature reaches at least 160 degrees.
  5. While this is cooking, place crushed tomatoes and raw honey in a small saucepan. Add a pinch of salt if desired. Stir and heat on medium until warm.
  6. Spoon tomato mixture on a plate. Remove toothpicks from calamari and arrange on the plate.
  7. Garnish with optional herbs.
  8. Enjoy!
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