Southwestern Stuffed Calamari with Creamy Chipotle Sauce
Submitted by: Tulkoff
Take your calamari to the next level by skipping the deep fry and show off your Southwestern side!
2 Tbsp Olive oil
½ cup Onion, chopped fine
½ cup Shallots, chopped
¼ cup Celery, chopped fine
4 oz Andouille sausage, chopped fine
4 oz Chorizo, chopped fine
3 oz Shrimp, peeled, deveined & chopped
½ cup Panko breadcrumbs
2/3 cup + 4 Tbsp Tulkoff Chipotle Aioli, divided use
Salt and pepper, to taste
2 Tbsp + ¼ cup White wine, divided use
2 Tbsp White vinegar
10 -12 Calamari tubes, cleaned
½ cup Heavy cream
Sauté onion, shallots and celery in oil for about 7 minutes. Add andouille, chorizo and shrimp; continue sautéing until cooked through. Mix in panko, 4 Tbsp of Chipotle Chili Aioli, salt and pepper. Mixture should have the consistency of stuffing.
Boil 2 quarts of water and add 2 Tbsp white wine and white vinegar. Add calamari tubes and return to boil. Simmer tubes for about 45 seconds and remove from water. Let cool; stuff each tube with stuffing mixture. Brush each tube lightly with olive oil and place on a hot grill pan for 2 minutes per side.
Creamy Chipotle Sauce:
Heat cream to slow boil and let simmer until reduced by 1/3 and is slightly thickened. Remove from heat and add remaining white wine and Chipotle Chili Aioli. Stir until blended.
Serve sauce over stuffed calamari.