Grilled calamari with black pudding filling
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grill plate, pan, wooden skewers or toothpicks, kitchen paper
Ingredients
• 8 medium-sized calamari tubes (either fresh and ready to cook or frozen and well thawed)
• 2–3 tablespoons olive oil
• 1–2 lemons
• 1 tbsp olive oil to brush the calamari before grilling
• fresh herbs (e.g. rosemary, parsley, thyme) for garnishing
• Garlic bread or ciabatta, to soak up the flavors
For the filling:
• 200 g black pudding (preferably fresh and without skin)
• 1 small onion (approx. 100 g), finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons olive oil for frying the filling
• 50 g breadcrumbs (alternatively Panko, depending on the desired consistency)
• 1 tsp fresh or dried thyme leaves
• 1 tbsp fresh parsley, finely chopped
• 1 tsp mustard (optional for extra flavor)
• 1 dash of lemon juice
• Pepper and salt to taste
• 50 g feta or freshly grated Parmesan cheese (optional, for extra creaminess and flavor)
Accessories are available in our shop!
preparation
➊ First, prepare the calamari tubes: If using fresh, make sure they're already cleaned. Remove the insides and the ink sac, if present. Rinse the tubes thoroughly under cold water and remove any remaining skin. Then, dry the calamari thoroughly with a paper towel to prevent them from becoming watery during grilling. If there are any tentacles, set them aside or finely chop them and add them to the filling later. They'll add texture and flavor.
➋ For the filling, heat 2 tablespoons of olive oil in a pan over medium heat and add the onion and garlic. Fry for 2-3 minutes until soft and translucent. Remove the skin from the black pudding – if necessary – and cut it into small pieces. Add it to the pan and fry, stirring constantly, until it starts to break down slightly and reaches a creamy consistency (takes about 5 minutes). Be careful not to overbrown the sausage to avoid a bitter taste. Add the breadcrumbs to thicken the filling. For a creamier filling, stir in feta or Parmesan cheese. Now add the thyme, parsley and lemon juice and season with salt and pepper. Add mustard for extra flavor.
➍ Using a teaspoon or a small fork, fill the calamari tubes with the cooled black pudding mixture. Be careful not to overfill them, as they will shrink slightly during grilling. Seal the end of the tubes with a wooden skewer or toothpick to prevent the filling from spilling out during grilling.
➏ Cut the lemon(s) into wedges and serve with garlic bread or ciabatta bread and the calamari. The lemon juice adds a touch of freshness and pairs perfectly with the savory flavors of the black pudding. Garnish with fresh herbs such as parsley, rosemary, or thyme.
➐ Grilled vegetables, potato salad or a light green salad with fresh herbs and a lemon dressing are suitable as a side dish.
Barbara’s BBQ tip: “Depending on the region, the black pudding is seasoned differently.
You can also spice it up with paprika or allspice to add a new dimension to the dish. Alternatively, the black pudding can be combined with finely diced apple or bacon pieces to add a touch of sweetness and extra spice. A charcoal grill gives the calamari a particularly delicious, smoky flavor.
Recipe by Barbara Naschenweng
When she can provide detailed advice to her customers in one of her barbecue shops, Barbara Naschenweng, or BBQ-Babs for short, is in her element. And because she's been grilling for "a long time," she turned her hobby into a career 20 years ago. Since then, the friendly Viennese native's expertise has been in high demand. www.barbecue-point.at
www.oesterreichgrillt.at
Recipe from FIRE&FOOD issue 02/2025
