Grilled Calamari Stuffed with Sausage

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Have you made this?

By Susan McGreevy
@smcgreevy

My brother Michael is an inspiration to me because he is not afraid to try new things. He made this appetizer once and it has become a go-to. Give it a try.

Rating:

★★★★★ 1 vote

Prep:

30 Min

Cook:

15 Min

Ingredients

3/4 c: fine fresh bread crumbs
1/3 c: whole milk
3/4 tsp: fennel seeds, optional
1/2 lb: ground pork
2 large: garlic cloves, minced
1/4 tsp: paprika
12 small: squid bodies plus tentacles, cleaned (about 1 lb)
3 Tbsp: olive oil, extra virgin
1 Tbsp: flat leaf parsley, chopped
: lemon wedges

1Soak bread crumbs in milk in a large bowl.

Meanwhile, toast fennel seeds in a dry small skillet over medium low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread crumb mixture along with pork, garlic, paprika, 1/2 tsp salt and 1/4 tsp pepper. Gently mix with your hands until well blended.

2Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2 inch space at top. Seal tops using wooden picks. Prepare grill for direct heat cooking over medium hot charcoal or medium heat for gas.

3Coat stuffed squid and tentacles with oil and season with 1/2 tsp salt. Oil grill rack, then grill stuffed squid, turning frequently until golden in spots and an instant read thermometer inserted into center of filling register 150 to 155 degrees, about 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute and add to platter. Drizzle with oil, sprinkle with parsely and serve with lemon wedges.

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