Chorizo-Crab Stuffed Calamari

• 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

1. Juice one lemon in a small bowl. Place calamari tubes in the lemon juice.
2. 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.
3. Heat a grilling pan (or grill) on medium-high heat. Brush the stuffed tubes with preferred oil and season liberally with salt and pepper.
4. Cook for approximately 7-8 minutes on each side until the internal temperature reaches at least 160 degrees.
5. 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.
6. Spoon tomato mixture on a plate. Remove toothpicks from calamari and arrange on the plate.
7. Garnish with optional herbs.
8. Enjoy!

lemon, calamari, sausage, crabmeat, egg, almond meal, salt, shallot, toothpicks, avocodo oil, tomatoes, honey, salt, parsley

Taken from www.food.com/recipe/chorizo-crab-stuffed-calamari-505337 (may not work)