Belgian Endive Stuffed with Marinated Calamari

Paleo Recipe Belgian Endive Stuffed with Marinated Calamari

Where’s my seafood lovers at? You’re gonna love this one. Belgian Endive Stuffed with Marinated Calamari is another Paleo recipe to add to your Paleo Super Bowl menu.

You can prepare the marinade a few days ahead of time and spend 10 minutes or less preparing the actual dish before you’re ready to serve. When you cook up the squid, if there’s too much for the amount of people you’ll be serving use the leftover calamari as a side or full meal on the day you prepare the marinade. That’s a two-for-one!

Belgian Endive Stuffed with Marinated CalamariBelgian Endive Stuffed with Marinated Calamari

I was inspired when I realized that Belgian endive could be used as little mini vehicles to transport food. This is another recipe that I served at our Christmas tapas dinner.

Of course anything tiny is super cute and if you’ve noticed, all the appetizers I’ve posted are bite size. If you pick a few different tiny dishes that are full of flavor and make a small amount of each you can try out a bunch of new recipes all on the same day. At least that’s what I tend to do when I plan big meals and serve more than just me and Jeff.

If you’re planning a pot luck or get together with your friends or family, this recipe is a perfect finger food to share. I’d definitely recommend a salad as well. Of course if you’re looking for more Paleo recipes to add to your game day menu, look no further than my cookbook, Pigskin Paleo.

Belgian Endive Stuffed with Marinated Calamari

Belgian Endive Stuffed with Marinated Calamari

Yield: 8-10 servings


  • 2 pounds squid, cleaned and sliced
  • 2-3 tablespoons olive oil
  • 1 lemon, juice and zest
  • 1 bunch fresh basil, chopped
  • 3 cloves garlic, minced
  • 1/2-1 cup roasted red peppers, diced
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste
  • dried oregano, to taste
  • 3 heads Belgian endive


  1. Stir fry the squid in a pan over medium heat until the ends start to curl.
  2. Remove from heat and let cool. Once it's able to handle chop the cooked squid into small pieces using kitchen sheers. (If there's too much squid feel free to set some aside to eat right away.)
  3. Combine squid, olive oil, lemon juice, lemon zest, basil, garlic, red pepper, salt, pepper and oregano in a gallon size zip lock bag. Marinate the mixture for 1-2 days, occasionally turning upside down to distribute the marinade.
  4. When ready to serve, rinse and separate endive and lay pieces out on a platter.
  5. Scoop a teaspoon of calamari mixture into each endive leaf. Add remaining marinade to a bowl and serve along side platter.
  6. Enjoy! :)