Ingredients Jump to Instructions ↓

  1. 3/4 cup fine fresh bread crumbs

  2. 1/3 cup whole milk

  3. 3/4 teaspoon fennel seeds

  4. 1/2 pound ground pork

  5. 2 large garlic cloves, minced

  6. 1/4 teaspoon paprika (preferably pimentón dulce )

  7. 12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)

  8. 3 tablespoons extra-virgin olive oil plus additional for drizzling

  9. 1 tablespoon chopped flat-leaf parsley

  10. Accompaniment: lemon wedges

Instructions Jump to Ingredients ↑

  1. Soak bread crumbs in milk in a large bowl.

  2. 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 teaspoon 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.

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

  4. Coat stuffed squid and tentacles with oil and season with 1/2 teaspoon salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 150 to 155°F, 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.

  5. What to drink:

  6. Fontaleoni Vernaccia di San Gimignano '07


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