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)
- Separate tubes from tentacles.
- Chop tentacles and mix with all the other stuffing ingredients.
- 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.
- Seal the open end of the stuffed tube with a toothpick, making at least two “threads” with toothpick to seal end.
- 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.
- Drizzle a bit more olive oil over the cooked squid, then shake a little salt and paprika on top.
- Serve with lemon wedges.