Grilled Sausage-Stuffed Calamari
Grilled Sausage-Stuffed Calamari is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Soak bread crumbs in milk in a large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSoak bread crumbs in milk in a large bowl.
Toast fennel seeds in a dry small skillet (not nonstick) 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 teaspoon salt, and 1/4 teaspoon pepper.
Gently mix with your hands until well blended.
Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2-inch space at top (you may have some stuffing left over).
Seal tops using wooden picks.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure.
Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt.
Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 13 to 15 minutes.
Transfer to a platter.
Grill tentacles until opaque and curled, about 1 minute, then add to platter.
Drizzle with oil and sprinkle with parsley.
Fontaleoni Vernaccia di San Gimignano '07.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.