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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




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.