Dukan Diet Recipe: Stuffed Grilled Calamari

I was reading an interesting article on line which said that the Dukan Diet was responsible for tripling the sales of squid aka calamari in Britain and advised that calamari could become the barbecue hit of the summer (assuming of course it decides to stop raining and we get a summer!!)

I posted a link to this article from my Facebook page and explained that as I didn’t have any calamari or squid recipes on the site that I would put this right over the next few days or so.  If calamari is going to be the “in” food of the summer and it is all because of the Dukan Diet I need to make sure that the site has some Dukan friendly recipes that can be used.

Squid is a low fat, high protein food that is rich in Vitamin B2 and phosphorus and it helps the body to absorb iron.

The first recipe I’ve chosen to post is one which uses the body of the squid but which doesn’t use the tentacles as they can be a little off putting to the novice squid eater.  It is a simple but sophisticated dish that is perfect for entertaining that can be used as either a starter or a main course.

Stuffed Grilled Calamari

Ingredients (Serves 8 as a starter or 4 as a main course)

  • 8 squid bodies rinsed and halved crosswise
  • 4 medium ripe tomatoes, seeded and diced
  • 1 head of chopped frisee/curly endive/chicory
  • 1/3 of a cucumber cut into matchsticks
  • 4 finely sliced scallions/spring onions
  • 4 teaspoon extra-virgin olive oil
  • 1 lemon, zested and juiced
  • Sea salt and freshly ground black pepper


  1. Heat a stove-top griddle or get your barbecue started and up to cooking temperature.
  2. In a small bowl make a simple salad dressing using the lemon juice, lemon zest, 3 teaspoons of olive oil and salt and pepper.
  3. In a large bowl  toss the tomatoes, frisee, cucumber and scallions/spring onions.
  4. Drizzle the dressing over the salad stuffing.
  5. Put about a tablespoon of the stuffing into each squid.
  6. Brush with the remaining teaspoon of olive oil.
  7. Grill for 4 to 5 minutes on a high heat turning frequently.  Don’t over cook or the squid can become tough.

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