grilled sausage-stuffed calamari

Ingredients

• Servings: 8
• 2 tablespoons olive oil, divided, or as needed
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• salt and ground black pepper to taste
• 6 ounces spicy italian sausage, removed from casings and crumbled
• 4 ounces calamari tentacles, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 large egg
• 1/8 teaspoon smoked paprika
• 1 1/2 pounds cleaned calamari tubes
• 18 toothpicks, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 5 mins


• heat 1 tablespoon olive oil in a skillet over medium heat. cook and stir onion and red pepper with a pinch of salt in hot oil until onion is soft and translucent, 5 to 7 minutes. remove from heat and cool to room temperature.
• stir sausage, minced tentacles, onion mixture, parsley, egg, smoked paprika, salt, and pepper together in a bowl until evenly combined. transfer mixture to a piping bag.
• pipe sausage mixture into tubes, filling about each tube about 2/3 full. thread a toothpick through the top of each tube to fasten the opening together. place stuffed tubes on a plate, cover the plate with plastic wrap, and refrigerate until completely chilled, about 1 hour.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• brush tubes with remaining olive oil to coat on all sides and season with salt.
• cook stuffed calamari on the preheated grill, turning occasionally, until stuffing is cooked through, 10 to 12 minutes. an instant-read thermometer inserted into the center should read at least 155 degrees f (68 degrees c).