Chorizo-Crab Stuffed Calamari - cooking recipe

Ingredients

1 lemon
10 calamari, tubes
1/4 lb loose chorizo sausage (or casings removed for links)
1/3 cup crabmeat
1 large egg
1 tablespoon almond meal or 1 tablespoon flour
1 pinch salt
1 shallot, finely diced
10 toothpicks
avocodo oil or preferred oil
1 1/2 cups canned organic crushed tomatoes
1 teaspoon raw honey
salt and pepper
garnish
parsley or cilantro

Preparation

Juice one lemon in a small bowl. Place calamari tubes in the lemon juice.
In a separate medium bowl, combine chorizo, crabmeat, egg, almond meal, pinch of salt and shallot until blended. Place mixture in a plastic storage bag and cut off a corner. Pipe mixture into the calamari tubes. Seal off the ends of the calamari using toothpicks.
Heat a grilling pan (or grill) on medium-high heat. Brush the stuffed tubes with preferred oil and season liberally with salt and pepper.
Cook for approximately 7-8 minutes on each side until the internal temperature reaches at least 160 degrees.
While this is cooking, place crushed tomatoes and raw honey in a small saucepan. Add a pinch of salt if desired. Stir and heat on medium until warm.
Spoon tomato mixture on a plate. Remove toothpicks from calamari and arrange on the plate.
Garnish with optional herbs.
Enjoy!