Grilled Stuffed Calamari with Roasted Poblano Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 each (1/2 pound to 3/4 pound) whole calamari, large
2 Tbsp. minced shallots
1 Tbsp. minced garlic
1/2 cup goat cheese
1/2 cup chopped leeks, white part only
1 roasted red pepper, diced small
1/4 cup bread crumbs
salt and pepper
2 Tbsp. olive oil

Roasted Poblano Sauce:

2 green Poblanos, roasted, peeled, seeded, and diced
1 Tbsp. minced garlic
1 cup mayonnaise (homemade or prepared)
salt and pepper
1/2 cup snipped chives1/2 red and yellow bell peppers


To make the sauce:

Combine the roasted Poblano peppers and garlic in a food processor and puree until smooth. Add the mayonnaise, lemon juice and season with salt and pepper. Strain the mixture through a chinois and set aside.

For stuffed calamari:

Preheat your grill. In a saute pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cool.

Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Mix in the sauted mixture and reseason. Stuff each calamari tube with the filling until nice and plump. Rub each stuffed tube with a little oil to prevent it from sticking on the grill.

Grill each tube for 1-2 minutes on each side, thus leaving grill marks on each side. To assemble, cut each tube into five nice pieces on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with creole spice on the rim.

Recipe from Essence Of Emeril.