Jigging Squid Catch and Cook | Grilled Chourico-Stuffed Calamari | Living off the Land & Sea #7
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- čas přidán 28. 07. 2024
- Season: Spring
Ingredient: Longfin Squid
Recipe: Grilled Chourico Stuffed Squid
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.
To book a charter with Captain Diogo Godoi visit: gorillatacticssportfishing.com/
00:00 Opening
02:08 Andy Squid Season Breakdown
03:42 Nantucket Sound Squid Spawning Grounds
04:24 Capt. Diogo explains seasonal variations of squid
05:42 When to change jigs and color
07:19 Tips for reeling in squid
08:28 Gear breakdown (squid jigs, rod, sinker weight)
11:25 Capt. Diogo talks about the boat
14:04 Cleaning the squid
15:30 Beak explanation
16:31 Gathering vegetables
16:44 Start of the grilled chourico stuffed squid recipe.
23:17 Setting up the smoker
24:39 Putting the stuffed squid on the smoker
27:12 Eating the final product
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
Soak the breadcrumbs in milk in a large bowl.
Toast fennel seeds in a small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes.
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.
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.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Coat stuffed tubes with oil and season with salt.
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.
Transfer to a platter.
Drizzle with oil and sprinkle with parsley.
Gear Used:
Bubba Kitchen Knife Set: www.bubba.com/kitchen/kitchen...
Bubba 7' Tidal Pro Spinning Medium Light Power and Fast Action: www.bubba.com/rods/tidal-pro-...
Bubba Seaker 10L Sling Pack: bubba.com/gear/seaker-10l-sli...
Squid Jigs used
Yamashita Squid Jigs: www.yamaria.co.jp/english/yam...
Yo-Zuri Squid Jigs: www.yo-zuri.com/products/archi...
#squidfishing #capecod #catchcleancooksquid - Sport
Love all your videos!
Wow that looks sooo good!
Stuffing Suggestion:
Haven't stuffed squid so this is just a thought I'm sharing and not a proven technique. What if you squeezed the stuffing enough to make it hold together in somewhat of a tube shape? Might this allow you to more easily insert a larger amount? Do it again or a third time and be finished with 1 tube?
Grill Suggestion:
- Natural Hardwood Lump Charcoal - The difference in taste is striking! Finding the right brand that gives you enough heat and long enough cooking time can be a task. I like Green Egg's charcoal.
- Hinged Weber Cooking Grate - allows replenishment of charcoal without removing foor or the entire grate.
- Upgrade to Weber Gold Charcoal Grill - Ash Catcher and Kettle Scraper - Easier and Improved Clean Up
Got a dedicated rod and reel for squid fishing this year. Waiting to hear from captains on their schedules (party boat or walk on boats)
Gonna have to try this one!
Looks so good. Great video btw... only one thing, i would suggest changing the way you hold your fork while cutting.
Living the dream.
Just had apple pie after our meal of grilled stuffed squid. Very good.
Sounds like a great meal!
use a ziplock bag. cut one of the corners and pipe in the stuffing.
> Hey from Tx., Thanks for the triple C on something so unusual, glad you did all the work so I could enjoy a bowl of ice cream while its 105 F, 40 C in the rolling prairies. Love what you're doing and appreciate the variety salt water provides, What kind of creature can you surprise us with next?
Wow! That looks so good! Thank u for sharing! I support u 😊 (I also cook this on my channel btw)
Maybe use a baker’s piping tube for stuffing? You will need to grow another arm first.
A little bleach and dawn detergent will make the boat clean
There's so much hype in these videos, that: well, maybe I'm not interested anymore! Grow up OTW!
classic bowser villian comment
@@ncdc4823 yeah grow up punk