Grilled calamari stuffed with olives, almond and pepper (recipe)
| Grilled calamari stuffed with olives, almond and pepper (recipe) | |
|---|---|
| Name | Grilled calamari stuffed with olives, almond and pepper |
| Ingredients | Olive oil • Fresh lemon juice • Hot red pepper flakes • Prepared stuffing • Green olives • Lemon • Zest of • Fresh thyme sprigs • Hot red pepper flakes • Sea salt |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 112.4 |
| Fat | 10.1 |
| Protein | 2 |
| Carbohydrate | 4.8 |
| Fiber | 1.2 |
| Net carbohydrates | 3.6 |
| Sugar | 0.8 |
| Saturated fat | 1.2 |
| Cholesterol (mg) | 0 |
| Sodium | 56.3 |
| Reviewaggregate | |
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|= Almond and Pepper recipe (public domain).-->
Grilled calamari stuffed with olives, almond and pepper (recipe) details
Time:
Prep Time in Hours and Mins:40M
"
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Grilled calamari stuffed with olives, almond and pepper (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Wash the calamari inside and out and pat dry with paper towels. With scissors or a very sharp knife, cut a 1/4-inch slit on one side, near the pointed end of each calamari tube.
- In a bowl, mix the olive oil, lemon juice, and pepper to make the marinade. Toss the calamari (body and heads) in the marinade, rubbing with your fingers and making sure they are moist inside and out. Set aside for about 20 minutes.
- In a food processor or blender, pulse together the bread crumbs, almonds, olives, zest, thyme, and pepper.
- Add salt sparingly since the olives are usually quite salty.
- Light a charcoal grill, or heat a stove-top griddle.
- Stuff each calamari tube with about 2 tea-spoons stuffing and secure the top with a toothpick.
- Place the stuffed calamari, cut side up, together with the heads on a well- ?oiled rack, close to the burning coals, or on a very hot oiled griddle. As the calamari tubes puff up, press carefully with tongs to extract the air. Grill until firm and marked, turning once or carefully rolling, to cook and mark on all sides, brushing every now and then with the marinade, about 8 minutes total.
-
8. Slice and serve.
Food tags
< 60 Mins"
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Contributors: Prab R. Tumpati, MD
