FoodOnTap FoodonTap Team

Stuffed Calamari Tubes using ‘Hell Toro’ SpiceShots®

Spice Deluxe Stuffed calamari tubes

Serves 4


4 calamari tubes, whole, cleaned and patted dry with a paper towel
1 packet ‘Hell Toro’ SpiceShots® (Spanish Seasoning)
1 tbsp olive oil

½ cup quinoa.

2 tbsp slivered almonds.

1 tbsp sundried tomatoes,coarsely chopped
½ medium red onion, finely diced
1 tbsp parsley, leaves removed, coarsely chopped. ½ tsp leaves reserved
1 tbsp mint, leaves removed, coarsely chopped
1 tbsp green olives pitted and coarsely chopped
½ cup soft goats cheese, crumbled

2 limes, cut into wedges
1 tbsp olive oil


  • Add the Quinoa to a saucepan (1 part Quinoa to 4 parts water), slowly simmer until water is evaporated, fluff with a fork then set aside to cool.
  • Pre heat oven to 180 deg C
  • Dry toast slivered almonds in a fry pan. Set aside on a plate to cool.
  • Mix all filling ingredients together and toss lightly.
  • Stuff the calamari tubes with filling, packing tightly by pushing down with a teaspoon then seal tubes with 2 toothpicks each.
  • Dry coat the tubes with Hell Toro then drizzle with olive oil.
  • Place calamari tubes on a baking tray, lined with baking paper, and cook in pre-heated oven for 15 minutes.
  • Remove from the oven; gently remove the toothpicks and place on a serving plate. Lightly drizzle with olive oil, sprinkle with toasted almonds and reserved parsley. Add lime wedges to serving plate and serve immediately.

Recipe Inspiration: Spain