Grilled Sausage-Stuffed Calamari |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Grilled squid is a revelation to people who have only encountered it friedthe sweet meat takes nicely to the smokiness of the coals, and a stuffing of homemade pork sausage gives it a whole new layer of interest. As the bundles cook, the fennel-scented sausage bastes the squid from within, keeping it from drying out. Ingredients:
3/4 cup fine fresh bread crumbs |
1/3 cup whole milk |
3/4 teaspoon fennel seeds |
1/2 pound ground pork |
2 large garlic cloves, minced |
1/4 teaspoon paprika (preferably pimentón dulce) |
12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total) |
3 tablespoons extra-virgin olive oil plus additional for drizzling |
1 tablespoon chopped flat-leaf parsley |
accompaniment: lemon wedges |
Directions:
1. Soak bread crumbs in milk in a large bowl.
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.
3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
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.
5. What to drink:Fontaleoni Vernaccia di San Gimignano '07
6. Cook's Notes: If you can't get small squid, use larger ones and grill 15 to 18 minutes, then halve to serve. Squid can be cooked in a 2-burner grill pan. Squid can be stuffed 8 hours ahead and chilled. Bring to room temperature before grilling. Any leftover stuffing can be added to pasta sauce.
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