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: [ Ссылка ]
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: [ Ссылка ]
Bubba 7' Tidal Pro Spinning Medium Light Power and Fast Action: [ Ссылка ]
Bubba Seaker 10L Sling Pack: [ Ссылка ]
Squid Jigs used
Yamashita Squid Jigs: [ Ссылка ]
Yo-Zuri Squid Jigs: [ Ссылка ]
#squidfishing #capecod #catchcleancooksquid
