Grilled Chorizo-Stuffed Calamari
- 1lb Town Dock calamari tubes & tentacles
- ¾ cup fine fresh bread crumbs
- 1⁄3 cup whole milk
- ¾ teaspoon fennel seeds
- ½ lb chorizo
- 2 large garlic gloves, minced
- ¼ teaspoon paprika
- 3 tablespoons extra-virgin olive oil for drizzling
- 1 tablespoon chopped flat-leaf parsley
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 chorizo, garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Gently mix with your hands until well blended. Using a small spoon, loosely stuff squid with fennel chorizo, leaving a ½ -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). Coat stuffed squid and tentacles with oil and season with ½ 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.