Grilled Sausage-Stuffed Calamari

Grilled Sausage-Stuffed Calamari
Photo by Roland Bello


  • ¼ teaspoon paprika (preferably pimentón dulce)
  • 12 cleaned small (3-to 4-inch) squid bodies
  • 1 tablespoon fresh flat-leaf parsley
  • ¾ teaspoon fennel seeds
  • 1/3 cup whole milk
  • plus additional for drizzling
  • plus tentacles for drizzling
  • + 5 more ingredients
    • ½ pound ground pork
    • 3 tablespoons extra-virgin olive oil
    • lemon wedges
    • 2 large garlic cloves
    • ¾ cup fine fresh bread crumbs

Soak 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 tea...

View full recipe at Epicurious


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