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Episode 407: Spits and Skewers

Stuffed Calamari (Squid) with Shishito Pepper Kebabs

Other Recipes from Episode 407: Spits and Skewers


Stuffed Calamari (Squid) with Shishito Pepper Kebabs

Recipe Notes

  • Yield: Serves: 2
  • Method: Direct grilling


For the stuffing:

  • 3 tablespoons butter
  • 2 strips bacon, diced
  • 1 large shallot, peeled and minced
  • 6 ounces shiitake mushrooms, trimmed and diced
  • One poblano pepper, stemmed, seeded, and diced
  • 1 stalk celery, diced
  • 1 1/2 cups panko bread crumbs
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • Coarse salt (sea or kosher)
  • Freshly ground black pepper

For the squid:

  • 2 large or 4 small squid with tentacles, cleaned
  • Extra virgin olive oil
  • Coarse salt (sea or kosher)
  • Freshly ground black pepper
  • 1 teaspoon Greek or Turkish oregano

For the shishito pepper kebabs:

  • 3 strips bacon, each cut into 1-inch pieces
  • 12 shishito peppers
  • 12 dried prunes, pitted
  • Extra virgin olive oil
  • Coarse salt (sea or kosher)
  • Freshly ground black pepper

You’ll also need:

  • Toothpicks or bamboo skewers

Recipe Steps

1: Heat a large skillet over medium heat and melt the butter. Add the bacon, shallot, mushrooms, poblano, and celery and saute until the bacon is crisp and the vegetables are soft. Stir in the panko, lemon zest, and parsley. Season to taste with salt and pepper. Let cool.

2: Remove the tentacles, but leave the cluster intact. Spoon the stuffing into the squid bodies until full. Plug with the tentacle cluster, then pin shut with bamboo skewers or toothpicks. (Trim off any excess wood.) Drizzle the stuffed squid with extra virgin olive oil. Season with salt, pepper, and oregano.

3: Prepare the pepper kebabs: Thread skewers (metal or bamboo) with shishito peppers, prunes, and bacon. Repeat.

4: Set up your grill for direct grilling and heat to medium-high. Brush or scrape the grill grate clean and oil with vegetable oil. Arrange the stuffed squid and pepper kebabs on the grill grate. Grill for 2 to 3 minutes per side, turning with tongs. Serve immediately.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein