Grilled Sausage-Stuffed Calamari

• 3/4 cup fine fresh bread crumbs
• 1/3 cup whole milk
• 3/4 teaspoon fennel seeds
• 1/2 pound ground pork
• 2 large garlic cloves, minced
• 1/4 teaspoon paprika (preferably
• )
• 12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 1 pound total)
• 3 tablespoons extra-virgin olive oil plus additional for drizzling
• 1 tablespoon chopped flat-leaf parsley
• Accompaniment: lemon wedges

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
4. .
5. 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 155u0b0F, 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.

bread crumbs, milk, fennel seeds, ground pork, garlic, paprika, bodies plus tentacles, extravirgin olive oil, flatleaf parsley, accompaniment

Taken from www.epicurious.com/recipes/food/views/grilled-sausage-stuffed-calamari-352871 (may not work)