Grilled Sausage-Stuffed Calamari
Tender calamari stuffed with a flavorful fennel-spiced pork sausage mixture, grilled to perfection and finished with olive oil and fresh parsley. This elegant seafood dish combines the delicate taste of squid with savory Italian-style sausage filling.
Ingredients
- •¾ cup fine fresh bread crumbs
- •⅓ cup whole milk
- •¾ teaspoon fennel seeds
- •½ pound ground pork
- •2 cloves garlic
- •¼ teaspoon paprika
- •12 pieces squid
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon flat-leaf parsley
- •1 serving lemon wedges
Cooking Instructions
- 1.
Soak bread crumbs in milk in a large bowl.
5 min
- 2.
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.
15 min
- 3.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
10 min
- 4.
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.
15 min
- 5.
Fontaleoni Vernaccia di San Gimignano '07
