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Southwestern Stuffed Calamari with Creamy Chipotle Sauce

Take your calamari to the next level by skipping the deep fry and show off your Southwestern side!

Prep Time

15 minutes

Cook Time

35 minutes




10 -12    Calamari tubes, cleaned
2 Tbsp    Olive oil
½ cup    Onion, chopped fine
½ cup    Shallots, chopped
¼ cup    Celery, chopped fine
4 oz    Chorizo, chopped fine
4 oz    Andouille sausage, chopped fine
3 oz    Shrimp, peeled, deveined & chopped
2/3 cup + 4 Tbsp    Tulkoff Chipotle Aioli, divided use
½ cup    Panko breadcrumbs
Salt and pepper, to taste
2 Tbsp    White vinegar
½ cup    Heavy cream
2 Tbsp + ¼ cup    White wine, divided use


Sauté onion, celery and shallots 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 and salt and pepper. Mixture should have the consistency of stuffing.

Boil 2 quarts of water and add 2 Tbsp white wine and 2 Tbsp 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.