---
title: Recipe: Grilled Chorizo-Stuffed Calamari
description: Learn how to make Grilled Chorizo-Stuffed Calamari, a simple and delicious recipe perfect to make at home or a unique foodservice offering.
---

[Recipes & Inspirations — The Town Dock ](https://www.towndock.com/recipes)

# [Recipe: Grilled Chorizo-Stuffed Calamari](https://www.towndock.com/recipes/recipe-grilled-chorizo-stuffed-calamari)

 Written by [The Town Dock Squid Squad](https://www.towndock.com/recipes/author/squid-squad) | Mar 21, 2018 11:26:00 PM

## Grilled Chorizo-Stuffed Calamari

### Ingredients

- 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

### Preparation

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.

 

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