You are a Rock Star. How does one know they are a Rock Star?...everybody tells them..."Dude, You're a Rock Star!" Your recipes and videos have truly inspired this bachelor to learn new skills, try new things, and add some fun into my life with food...Rock Star style!! I wish my words could truly express my gratitude for the lessons you have taught me through your recipes and videos. Seriously...thank you Chef John!
Many restaurants in my neighborhood here in Valencia, Spain makes something like this (chipirones in Spanish). Until now I've never seen a good recipe. Now I can wow my friends with this at home. Gracias.
G'day Chef John, I tried this with local Tasmanian squid tubes which are normally about 5" long and 3" wide. By the time the stuffing was cooked the squid was tough. I'll now try cooking the Italian sausage stuffing mix before putting it in the tubes. I'm sure that will work, unless you or anyone else has some advice on this. Love your work, John, as usual... "I enjoy!". Cheers, BH
you are incredibly funny I know your wife has a ball laughing at you and all your quotes I can never seem to get enough. Your recipes are awesome from one chef another, Bravo.
Hey Chef John, Squid pro quo puts you in a league of its own. You're the top. In fact if Cole Porter were still alive, you would be a lyric. If only my ethno-religious scruples didn't hinder my enjoyment of squid with sausage, but these look delicious!
If your going to make calamari meat balls, you'll need to add about two more sausages to make them firm enough to cook. Also, refrigerate them for two hours or four to give them that firmness. Hint: You can about 1/4 cup of red wine and 1 small or medium sized lemon to give it that concentrated taste you might want to go after. Even minestrone soup goes well with calamari meat balls :)
I burst out laughing when you said "while this Spanish-inspired, sausage-stuffed version is more complicated and difficult to make, at least it takes a lot longer." The great comedy aside, you made a magnificent low-carb dish! Thanks for the outstanding recipe!
We make this in Malta with Maltese sausage (which has fennel seeds and spices inside). I tried this recipe with Chorizo sausage and it was SO GOOD it blew me away!
Pro tip #2: If you turn the squid tubes inside out before stuffing them, they tend to curl inwards at the opening during cooking, thus sealing in any stuffing, and obviating any requirement for the toothpicks.
Hello chef John, I like your recipes. I have searched and searched but I haven't seen anyone making Asia fried rice with pork like they make at Asian Wok. I see most people here making the fried rice with egg!no I don't mean that one.The one I would like you to make is fried rice mixed with pieces of pork and served with bonbon chicken.Thanks for your good work.
For some mysterious reason, a friend of mine can't stand his voice and the way he talks. I love his way of talking during these videos, it's not only soothing, but fun.
Your jokes, sir, so perfectly skirt the border of ribaldry that I have to pause and ask myself if you just said what you'd said. That takes class. Love the Prince Albert joke. Still giggling, five minutes later.
Actually when the calamari or squid etc. Cooked. They cured up outward. So instead of using tooth pick try turn the calamari inside-out so when it cooked. The flesh will cure inward and hold it stuffing from spilling out. I tried it and it 100% works !! 😘
!Hello Chef John, great recipe I was wondering would you be able to do a video of chicken scallopini? I've always wanted to make that dish but don't know what goes into it thank you!
As the squid cooks the opening of the tube curls outward, enabling stuffing to fall out. To be sure, the toothpick helps to prevent this. However when I make stuffed squid I turn the tubes inside out prior to stuffing. This way the opening curls inward as it cooks effectively closing the hole. So I save time by avoiding the toothpick step and I get some overstuffing insurance.
Pro Tip: let the toothpicks soak in water overnight before use them, in that way they won't burn on the grill. The same can be applied to bamboo or any wooden skewers
If you turn the tubes inside out before stuffing, they tend to curl inwards (rather than outwards) which tends to hold the stuffing in better, thereby mitigating the over stuffing/leaking problems.
I am just afraid that the outside will get too dark too quickly before the inside even has a chance to cook. But seriously, that looks so appetizing!!! In Vietnam, we do a very similar version of this and instead of grill, we cook it in tomato sauce!! :)
Food Wishes Will the oven broiling technique that you used for the chicken halves work for this too? (Put it about 6 in. away from the broiler, take it out and rotate every few minutes, and repeat.)
I love the idea of stuffing the calamari but i'm not a big fan of sausages ! Do you think it would be good just with the vegetables and the tentacles ? and what seasonings should i add ? Thanks ^^
yes i do it without the sausage and just use more of the tentacles...you can add a little (and i mean little..like 1 or 2 table spoons of seasoned bread crumbs to it to add more bulk if you want... im going to try the sausage recipe soon..this looked great
In Greece we stuff it with spinach,the tentacles,herbs,onion and rice and put them in a baking tin.Then we pour them with a sauce that was made with grated tomatoes,garlic,olive oil and dry white wine
Thanks! It's 3:36 am and I just went to my refrigerator to grab a sad apple. I'm starving for something savory but it's too late or maybe too early. LOL
Check out the recipe: www.allrecipes.com/Recipe/238260/Grilled-Sausage-Stuffed-Calamari/
made these yesterday stuffed with pork sausage, portobello mushroom, parmesan cheese and minced squid. It was amazing
You are a Rock Star. How does one know they are a Rock Star?...everybody tells them..."Dude, You're a Rock Star!" Your recipes and videos have truly inspired this bachelor to learn new skills, try new things, and add some fun into my life with food...Rock Star style!! I wish my words could truly express my gratitude for the lessons you have taught me through your recipes and videos. Seriously...thank you Chef John!
Chef John...you are the Mata Hari of your calamari...fantastic dish.
I'm just a huge fan of your voice. The combination of both the visual and audio just make it the perfect cooking show for me
mr chef john you did it again you are the worlds best chef and my personal hero
you are the Vince Lombardi of your stuffed calamari
Nice
The Sid Vicious of squid dishes.
The boss of your mollusk.
Also the Guy Lombardo!
Many restaurants in my neighborhood here in Valencia, Spain makes something like this (chipirones in Spanish). Until now I've never seen a good recipe. Now I can wow my friends with this at home. Gracias.
"man I wish prince Albert rhymed with calamari or squid" BEST LINE EVER HAHAHAHA im dying
I'm from Spain and I grew up eating stuffed calamari. My mom didn't use sausage though but I wanna try this recipe. Thank you Chef John!!!
Even if I don't like the dish, I still watch your videos. You so funny, Chef!
i love the way you present everything
I think my mouth watered every step of the way!! Looks amazing, chef John!!
I have never seen this before what a great and easy way to change up calamari thanks chef !!!!
Every once and a while, YT's random suggestions leads me to a gem like this. Thanks! I will definitely be trying this one out!
Oh man this looks so good. My mouth is just watering looking at this.
Look, delicious. You're a very good cook and enjoy looking at your show.
Chef John....You are amazing sir!
G'day Chef John, I tried this with local Tasmanian squid tubes which are normally about 5" long and 3" wide. By the time the stuffing was cooked the squid was tough. I'll now try cooking the Italian sausage stuffing mix before putting it in the tubes. I'm sure that will work, unless you or anyone else has some advice on this. Love your work, John, as usual... "I enjoy!". Cheers, BH
OMG!! This is DEFINATELY a must try. I did not know what to eat today until I saw this video. Well... I am going to the market now.
you are incredibly funny I know your wife has a ball laughing at you and all your quotes I can never seem to get enough. Your recipes are awesome from one chef another, Bravo.
Hey Chef John, Squid pro quo puts you in a league of its own. You're the top. In fact if Cole Porter were still alive, you would be a lyric. If only my ethno-religious scruples didn't hinder my enjoyment of squid with sausage, but these look delicious!
Gotta do the calamari meatballs!
Wow, looks amazing!
Barry, if you add barley and shallots, this would be Croatian dish.
If your going to make calamari meat balls, you'll need to add about two more sausages to make them firm enough to cook. Also, refrigerate them for two hours or four to give them that firmness. Hint: You can about 1/4 cup of red wine and 1 small or medium sized lemon to give it that concentrated taste you might want to go after. Even minestrone soup goes well with calamari meat balls :)
You are the Hidamari of your calamari.
(Best asmr cooking videos)
My favorite chef what a legend
I burst out laughing when you said "while this Spanish-inspired, sausage-stuffed version is more complicated and difficult to make, at least it takes a lot longer." The great comedy aside, you made a magnificent low-carb dish! Thanks for the outstanding recipe!
We make this in Malta with Maltese sausage (which has fennel seeds and spices inside). I tried this recipe with Chorizo sausage and it was SO GOOD it blew me away!
Salivating like you wouldn't believe...Thx chef John :)
Pro tip #2: If you turn the squid tubes inside out before stuffing them, they tend to curl inwards at the opening during cooking, thus sealing in any stuffing, and obviating any requirement for the toothpicks.
You are the Jacob's ladder of how much stuffing you add 'er.
"You are the... man, I wish Prince Albert rhymed with calamari or squid."
GLORIOUS!
"Squid Pro Quo". Lol. Love it. If nothing else, the comic commentary nuances are highly entertaining.
Hello chef John, I like your recipes. I have searched and searched but I haven't seen anyone making Asia fried rice with pork like they make at Asian Wok. I see most people here making the fried rice with egg!no I don't mean that one.The one I would like you to make is fried rice mixed with pieces of pork and served with bonbon chicken.Thanks for your good work.
Fantastic recipe chef! Thanks for sharing :).
Not only are u a phenomenal chef - the prince albert joke nearly killed me. RIP me
Why does this look so goooood!?! 100% have to try this
Chef John, you are amazing! :)
Wow they look so so delicious!!
Wonder how many people got the joke with Prince Albert.
i didn't. mind explaining?
Google "Prince Albert piercing," and be sure to click on "Images." (Not safe for work, and you can't unsee what you'll see.)
***** oh dear.
knew a guy with that. he was british with an accent...very interesting.
as opposed to british without an accent?
the way chef John always says 'fresh-sh-ly' chopped makes me chuckle! I don't know if other people notice that.
For some mysterious reason, a friend of mine can't stand his voice and the way he talks. I love his way of talking during these videos, it's not only soothing, but fun.
He is a hero in my book.
I've definitely gotta try making these!! Mmmmm
Your jokes, sir, so perfectly skirt the border of ribaldry that I have to pause and ask myself if you just said what you'd said. That takes class. Love the Prince Albert joke. Still giggling, five minutes later.
I love your recipes!!!
Actually when the calamari or squid etc. Cooked. They cured up outward. So instead of using tooth pick try turn the calamari inside-out so when it cooked. The flesh will cure inward and hold it stuffing from spilling out. I tried it and it 100% works !! 😘
Awesome recipe and I am so making this.
I'm take excited about this dish :-) thank your chef John!!! And you are the Prince Albert of your sausage stuffed squidworth :-) haha!
Amaziing and entertaining as always 👍 is it possible to replace the sausage with minced meat or maybe minced tofu or evn cooked rice / beans Chef?
Wow, this is definitely on my list for the summer.. great idea, thanks!
I was kinda expecting you to say "you are the Ras Tafari of your calamari"
I don't like seafood like this but I do enjoy watching this video.
Great recipe and thank you for sharing!
Your voice is really therapeutic
Well chef john, the difference in soaking the toothpicks or not is what do you want ? Something to hold your calamari together, or kindling
"I wish Prince Albert rhymed with calamari or squid"... LMFAO Where do you come up with these puns. They really make my day.
!Hello Chef John, great recipe I was wondering would you be able to do a video of chicken scallopini? I've always wanted to make that dish but don't know what goes into it thank you!
Chef John with the WWF reference. "Man, I wish Prince Albert rhymed with calamari or squid."
Fuckin' lol
Looks amazing!!!! Can't wait to try it.... and about 1000 of your other recipes. :)
Prince Albert? You are a bad man. Never change.
I was surprised you didn't use Spanish smoked paprika in this, the flavor is amazing!
Looks freaking amazing! So hungry now!
As the squid cooks the opening of the tube curls outward, enabling stuffing to fall out. To be sure, the toothpick helps to prevent this. However when I make stuffed squid I turn the tubes inside out prior to stuffing. This way the opening curls inward as it cooks effectively closing the hole. So I save time by avoiding the toothpick step and I get some overstuffing insurance.
You are just a food genius. That looks amazing I'm drolling lol
Looks unreal! Thanks for the video!
I liked before you even started cooking, it looks good
You are the Waco Kid of your sausage stuffed squid.
Nice! Looks very delicious.
Prince Albert...piercing...squid. Aha, I get ittt. Nice one chef :)
I've never had calamari, and I'm also not a big fan of seafood, but this looks so good!
i love your recipes btw !
Amazing recipe!
I made something similar once but I used mushrooms. It was great!
I love sausage-stuffed anything.
Chef John! You've just set the bar, for your calamar. E sausage major. Blessings ChefMike
That looks sooo good!! N with a beer.. thanks for sharing. :)
Pro Tip: let the toothpicks soak in water overnight before use them, in that way they won't burn on the grill. The same can be applied to bamboo or any wooden skewers
Clearly, you are a pro. Look how expertly you repeated the same tip that Chef John gave in the video!
still waiting for the calamari meatball chef....
This looks amazing
I think you posted this recipe just to say "squid pro quo". You're a riot Alice!
Can't wait to try this one!
these look so beautiful
Food Wishes That looks delicious. I'm surprised the calamari wasn't rubbery... or was it ?
If you turn the tubes inside out before stuffing, they tend to curl inwards (rather than outwards) which tends to hold the stuffing in better, thereby mitigating the over stuffing/leaking problems.
I am just afraid that the outside will get too dark too quickly before the inside even has a chance to cook. But seriously, that looks so appetizing!!! In Vietnam, we do a very similar version of this and instead of grill, we cook it in tomato sauce!! :)
You are a maniac! I love it. Thank you.
My food wish came true : D the only difference is that local calamari are like 20 cm large and I want to fill them with rice, thank you chef!
You are the Billy the Kid of your sausage stuffed squid.
Chef John, please do some more calamari recipes!
That stuffing would be awesome in dumplings
This looks so good!
Food Wishes Will the oven broiling technique that you used for the chicken halves work for this too? (Put it about 6 in. away from the broiler, take it out and rotate every few minutes, and repeat.)
I love the idea of stuffing the calamari but i'm not a big fan of sausages ! Do you think it would be good just with the vegetables and the tentacles ? and what seasonings should i add ? Thanks ^^
yes i do it without the sausage and just use more of the tentacles...you can add a little (and i mean little..like 1 or 2 table spoons of seasoned bread crumbs to it to add more bulk if you want... im going to try the sausage recipe soon..this looked great
You can use shiitake mushroom with ground pork and some other ingredients.
In Greece we stuff it with spinach,the tentacles,herbs,onion and rice and put them in a baking tin.Then we pour them with a sauce that was made with grated tomatoes,garlic,olive oil and dry white wine
I've had stuffed squid in Indonesia. They stuff it with only fresh herbs and spices. YUM.
Thanks all !!
Yum yum my mom cooks this all the time
Calamari? You gotta be squidding me!
that's a very cute joke
Hi!! Im Spanish and my mom does it with chorizo, and then cocked in meat stock with potatoes, try it!
How about also stuffing hot peppers and grilling those as well? Would you foil wrap them so they don't disintegrate?
Any thoughts what alternatives could take the sausages place, if you don't like sausage to much? (...but think stuffed calami sounds great...)
Hey Chef, do you serve this as a starter or as a main? Looks delicious
Thanks!
It's 3:36 am and I just went to my refrigerator to grab a sad apple. I'm starving for something savory but it's too late or maybe too early. LOL
i did this as well awhile ago when I went paleo. the shrink factor was indeed surprising, it was almost 50%, so keep that in mind.