Squid Pro Quo

An online video I watched this morning made me very hungry.  If you read the recipe below and like it, know this: if you bring me the squid, I will prepare this recipe and grill it for you. Even if you don’t like the recipe, please bring me squid and I will prepare it for me and give you some beer or something else you find appealing. I mean, it’s the least I can do for someone so kind as to bring squid to me.  Don’t you think?  The guy who posted the recipe on foodwishes.com calls the idea squid pro quo; I like it.

Sausage-Stuffed Grilled Squid

Ingredients for 16 to 18 stuffed squid:

  • 1 1/2 pounds cleaned calamari (mostly tubes)

For the stuffing:

  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red pepper
  • salt and pepper to taste
  • 6 oz Italian or other spicy sausage
  • 1 large egg
  • 1/4 cup chopped Italian parsley
  • 1/8 tsp smoked paprika
  • 4 ounces chopped tentacles
  • Lemon wedges (for serving)


  1. Separate tubes from tentacles.
  2. Chop tentacles and mix with all the other stuffing ingredients.
  3. Fill a piping tube with the stuffing and fill each tube, being careful not to overfill because tube will explode on the grill if too full.
  4. Seal the open end of the stuffed tube with a toothpick, making at least two “threads” with toothpick to seal end.
  5. Grill over a medium-hot coals, or close cover to keep the heat down. The stuffed squid should have black grill marks; it’s cooked when internal temperature is 155 F or when the sausage juices start bubbling out of the stuffed squid.
  1. Drizzle a bit more olive oil over the cooked squid, then shake a little salt and paprika on top.
  2. Serve with lemon wedges.

About John Swinburn

"Love not what you are but what you may become."― Miguel de Cervantes
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