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Grilled Sausage-Stuffed Calamari

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Grilled Sausage-Stuffed Calamari

Directions

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Ingredients :

  • 2 tablespoons olive oil
  • divided
  • or as needed
  • ½ cup diced onion
  • ½ 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
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 large egg
  • ⅛ teaspoon smoked paprika
  • 1 ½ pounds cleaned calamari tubes
  • 18 toothpicks
  • or as needed
  • Methods :

  • 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).
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