Skip to main content

Grilled Stuffed Squid + Bodegas Muga Flor de Muga Rosé 2017 #FishFridayFoodies

It's time for Fish Friday Foodies' June event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Sid of Sid's Sea Palm Cooking is also hosting as we share appetizers that includes seafood. Before I get to my recipe. Here's the rest of the #FishFridayFoodies' offerings...

  • Deviled Crab by Palatable Pastime
  • Grilled Stuffed Squid by Culinary Adventures with Camilla
  • Oysters on the Half Shell by A Day in the Life on the Farm
  • Shrimp Bites by Sid's Sea Palm Cooking
  • Shrimp Rémoulade by Karen's Kitchen Stories 
  • Sunshine Sauce Prawns On Cucumber Salad by Sneha's Recipe 

  • An Appetizer and A Wine Pairing

    Next month one of my wine pairing groups - #WinePW - is focusing on Rioja wines and grilled foods. I received one bottle as an industry sample, for the event, but decided to pick up a few other bottles as well, including this gorgeous Rosé - Bodegas Muga Flor de Muga Rosé 2017. 

    Then, I invited myself to our friends' house and asked Mike to grill for me. He graciously agreed and we had a Rioja party. Since I had a Rosé to share, I wanted to prepare some seafood for the grill. I decided to stuff some squid as our appetizer course.

    On My Plate

    You can grill these and slice them to reveal the stuffing or eat them straight off the skewer. I prefer the latter; everyone else in the group preferred the former. Go figure.

    • 1 pound cleaned squids (How to Clean Squid)
    • olive oil
    • paprika
    • sea salt
    • Italian sausage, without the casing

    After you have cleaned, the squid, carefully stuff the sausage into the cleaned squids. 

    Be gentle and don't overstuff them.  The stuffing will expand when cooking and squeeze out. It's not pretty!

    Stitch the open ends together with a toothpick or two.

    Bring a large, flat bottom pot full of water to a boil. Reduce heat to a simmer. Gently lower the stuffed squid into the water and simmer for 4 to 5 minutes to precook the meat filling. 

    After the squid simmers, drain, and remove toothpicks. Place the par-boiled squid into a flat pan and sprinkle with whatever seasonings you like; I used sweet paprika and sea salt.

    If you are grilling immediately, skewer the squid and heat your grill or grill pan. If you're cooking at a later time, refrigerate once cooled.

    Cook the squid on the grill to finish cooking the meat and to get nice grill marks on the squid, approximately 5 minutes. Remove from the grill and serve immediately.

    I'm going to share a bit about this wine with which I paired, too...

    In My Glass

    If I hadn't bought the bottle for the Rioja posting, I almost certainly would have bought the bottle for its label. Yes, I do that. Not being a Spanish speaker, I was wondering if 'muga' means 'quince blossom'* because that's what the illustration appears to be. No matter. I love the color of those flowers.

    *Just in, from a friend: "'Muga' means 'border' in the Basque Country. But the Muga Winery is named after founder the estate was created in 1932 by Isaac Muga Martínez and his wife, Auro Cano." Thanks, Otis!

    This is a single varietal creation, being made with 100% Grenache grapes. From a quick reading, these grapes are selected from old, head-trained vines plated in the Rioja Alta. The winemakers sought out these high-altitude grapes for their aroma. 

    To the eye, this Rosé displays a very pale salmon color with steely glints. On the nose, I got summer stone fruits and sweet honeysuckle. The palate is remarkably complex given the lightness of the hue. At least I wasn't expecting such a lush, fleshy wine.

    This was a great match with my grilled squid! Next month the Fish Friday Foodies will be sharing grilled seafood recipes with Stacy of Food Lust People Love at the lead. Now I need to come up with a different seafood to grill. Stay tuned...


    1. I'm anxious to see the rest of the meal and pairings. Loving the stuffed squid with Rose.

    2. I've never had stuffed squid. You do the most interesting foods. Love looking at them.

    3. I love the idea of stuffing squid with sausage! It sounds delicious!

    4. I’m digging those charred tentacles.I want them all- I can see I am overdue for squid here.

    5. Though I do not eat squids, these look super yummy with the stuffing.


    Post a Comment

    Popular posts from this blog

    Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

    Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

    This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce