Grilled Sausage-Stuffed Calamari

Ingredients for Grilled Sausage-Stuffed Calamari

• 180ml fine fresh bread crumbs

• 80ml whole milk

• 3/4 teaspoons fennel seeds

• 230g pork mince

• 2 large garlic cloves, minced

• 1/4 teaspoons paprika (preferably pimentón dulce)

• 12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 450g total)

• 45ml extra-virgin olive oil plus additional for drizzling

• 1 tablespoon chopped flat-leaf parsley

• Accompaniment: lemon wedges

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 teaspoons salt, and 1/4 teaspoons 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.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .

Coat stuffed squid and tentacles with oil and season with 1/2 teaspoons salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into centre of filling registers 150 to 68°C, 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.

Fontaleoni Vernaccia di San Gimignano '07

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