Stuffed Calamari with Cauliflower, Fresh Herbs and Yam - Paleo, AIP, Whole 30
Prep time
Cook time
Total time
Whole squid are made for stuffing, but the filling doesn't need to be exotic. Here, a simple mix of cauliflower and yam is spruced up with fresh garden herbs. Puffing up proudly and blushing when grilled, the fat bellies of these stuffed calamari are impressive, substantial and fun.
Recipe type: Mains
This fits: Paleo, AIP, Whole 30, Low Fodmap
Serves: 2
  • 10 calamari, about 10 centimetres / 4 inches long, heads removed and cleaned
  • 4 tablespoons olive oil, divided
  • 1 cup yam (or potato), finely diced
  • 1 cup cauliflower, finely diced
  • ½ stick celery, finely diced
  • ½ cup green leek leaf, finely diced
  • 3 tablespoons bone broth
  • ½ cup mixed fresh parsley, thyme and fennel fronds, minced
  • 1 tablespoon pinenuts (omit for the AIP Elimination Phase)
  1. Rinse and pat dry the calamari. Check that the transparent straw from the inside has been removed.
  2. Heat 4 tablespoons of olive oil in a large frypan. Add the yam, cauliflower, celery and leek and sautè gently. As the yam starts releasing it's starch, add the broth a tablespoon at a time. Keep stirring until the vegetables have softened and the yam is cooked, about 10 minutes. Add the fresh herbs towards the end of the cooking time. Turn off the heat and allow to cool
  3. Lightly toast the pinenuts in a small frypan over a very low heat. Chop them roughly and add to the cauliflower filling.
  4. Take a teaspoonful of filling. Holding one edge of the calamari opening between your index finger and thumb, use another finger to hold open the lip and stuff the filling into the cavity. Press it down and repeat until the calamari is full. Bind the opening with a toothpick.
  5. In a separate frypan, heat the remaining olive oil. Add the calamari, taking care as they'll spit and pop a little whilst cooking. Turn a few times until they're pink and charred.
  6. Serve hot with a crisp salad, and enjoy.
Recipe by Paleomantic at