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.
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 :)
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!
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.
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
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 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.
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!
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.
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.
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!
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
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.
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!
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.)
We make them with spiced ground lamb and rice mixture, and bake them under foil in homemade red sauce. We leave the tentacles on. Uncover, under the broiler for a bit, and top them with parm.
hey was wondering if i did theses in the oven on a grill what heat would i use and how long should i leave them in there.. thanks.. in advance. Ed. Newfoundland canada
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
is it possible to par cook them by blanching them first and then searing them up and a cast-iron rather than the grill I know it's not the same exact product but do you think it would be a similar result
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!! :)
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!
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.
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
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!
mr chef john you did it again you are the worlds best chef and my personal hero
Even if I don't like the dish, I still watch your videos. You so funny, Chef!
Chef John...you are the Mata Hari of your calamari...fantastic dish.
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.
"man I wish prince Albert rhymed with calamari or squid" BEST LINE EVER HAHAHAHA im dying
I have never seen this before what a great and easy way to change up calamari thanks chef !!!!
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!!!
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.
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 :)
i love the way you present everything
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?
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!
Look, delicious. You're a very good cook and enjoy looking at your show.
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.
I think my mouth watered every step of the way!! Looks amazing, chef John!!
Salivating like you wouldn't believe...Thx chef John :)
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 the Hidamari of your calamari.
(Best asmr cooking videos)
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 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!
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.
Chef John....You are amazing sir!
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!
My favorite chef what a legend
Not only are u a phenomenal chef - the prince albert joke nearly killed me. RIP me
"Squid Pro Quo". Lol. Love it. If nothing else, the comic commentary nuances are highly entertaining.
Chef John, you are amazing! :)
I was kinda expecting you to say "you are the Ras Tafari of your calamari"
Why does this look so goooood!?! 100% have to try this
Fantastic recipe chef! Thanks for sharing :).
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.
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.
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!
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've definitely gotta try making these!! Mmmmm
He is a hero in my book.
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!
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.
Wow, this is definitely on my list for the summer.. great idea, thanks!
I love your recipes!!!
Looks freaking amazing! So hungry now!
Looks unreal! Thanks for the video!
Wow they look so so delicious!!
Awesome recipe and I am so making this.
Prince Albert? You are a bad man. Never change.
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?
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!
Great recipe and thank you for sharing!
I don't like seafood like this but I do enjoy watching this video.
I'm take excited about this dish :-) thank your chef John!!! And you are the Prince Albert of your sausage stuffed squidworth :-) haha!
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.)
You are the Waco Kid of your sausage stuffed squid.
We make them with spiced ground lamb and rice mixture, and bake them under foil in homemade red sauce. We leave the tentacles on. Uncover, under the broiler for a bit, and top them with parm.
You are the Billy the Kid of your sausage stuffed squid.
I was surprised you didn't use Spanish smoked paprika in this, the flavor is amazing!
still waiting for the calamari meatball chef....
You are just a food genius. That looks amazing I'm drolling lol
I liked before you even started cooking, it looks good
I prefer using some nice quality Feta cheese instead of sausage and instead of fresh red peppers I use marinated roasted red bell peppers!!! ;)
Wow, mind if i borrow that recipe from you ^^
hey was wondering if i did theses in the oven on a grill what heat would i use and how long should i leave them in there.. thanks.. in advance. Ed. Newfoundland canada
Looks amazing!!!! Can't wait to try it.... and about 1000 of your other recipes. :)
Amazing recipe!
Food Wishes That looks delicious. I'm surprised the calamari wasn't rubbery... or was 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...)
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
After all, you are the Prince Albert of your Minced Fruits de Mer (avec accent Francais)
Your voice is really therapeutic
Chef John! You've just set the bar, for your calamar. E sausage major. Blessings ChefMike
Try turning them inside out 1st so as they cook they seal up
That looks sooo good!! N with a beer.. thanks for sharing. :)
these look so beautiful
Nice! Looks very delicious.
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 !
You are a maniac! I love it. Thank you.
"I wish Prince Albert rhymed with calamari or squid"... LMFAO Where do you come up with these puns. They really make my day.
Can't wait to try this one!
is it possible to par cook them by blanching them first and then searing them up and a cast-iron rather than the grill I know it's not the same exact product but do you think it would be a similar result
I love sausage-stuffed anything.
This looks amazing
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!! :)
Woah, either that bowl was deceptively small or that egg was ginormous
Prince Albert...piercing...squid. Aha, I get ittt. Nice one chef :)
That stuffing would be awesome in dumplings
any vegetable and pasta suggestion as side dish for this recipe? thanks in advance!
I made something similar once but I used mushrooms. It was great!
Chef John with the WWF reference. "Man, I wish Prince Albert rhymed with calamari or squid."
Fuckin' lol
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!
Uu, I must try this recipe since my father absolutely loves calamari.. now he could enjoy them with a lil' twist :DD