Learn How-To Catch, Clean, and Cook Longfin Squid

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In this episode of Living off the Land and Sea, Andy Nabreski hops aboard Gorilla Tactics Sportfishing with Captain Diogo Godoi to target longfin squid in Nantucket Sound. After filling a bucket of these tasty krakens, Andy cleans the squid, preps them for the grill, and whips up some delicious Chorizo-Stuffed Calamari.

Recipe for the Grilled Chorizo-Stuffed Calamari

1 pound calamari tubes
3⁄4 cup fine fresh breadcrumbs
1/3 cup whole milk
3⁄4 teaspoon fennel seeds
1⁄2 pound ground chorizo
2 large garlic gloves, minced
1⁄4 teaspoon paprika
3 tablespoons extra-virgin olive oil for drizzling
1 tablespoon chopped flat-leaf parsley

  1. Soak the breadcrumbs in milk in a large bowl.
  2. Toast fennel seeds in a small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes.
  3. Chop fennel seeds (or even better grind in a mortar and pestle) and add to breadcrumb mixture along with chorizo, garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Gently mix until well blended. Using a small spoon, loosely stuff squid tubes with fennel chorizo, leaving a half-inch space at top. Seal them up with wooden toothpicks.
  5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Coat stuffed tubes with oil and season with salt.
  6. Oil grill grates, then grill stuffed squid, uncovered, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 145 degrees, about 13 to 15 minutes.
  7. Transfer to a platter.
  8. Drizzle with oil and sprinkle with parsley.

Gear Used:

Squid Jigs used


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