Grill Basket: Ideal for safely grilling multiple pieces of food, including delicate items like stuffed calamari.
Meat Tenderizer Mallet: Helpful if you're preparing your own sausage mix or need to flatten the meat before stuffing.
Grill Cleaner Brushes and Strips: For keeping your grill clean, which is essential when cooking foods that require high heat like calamari.
Kitchen Timer: To ensure even cooking of your sausage-stuffed calamari without overcooking it on the grill.
Silicone Oven Mitts and Pot Holders: For handling hot equipment safely, such as a cast iron skillet that could be used for frying or finishing off the calamari after grilling.
Digital Thermometer (Oven-Safe): To accurately gauge the internal temperature of your sausage, ensuring it's fully cooked and safe to eat.
Cooling Rack: For allowing steam to escape during cooking or for cooling the calamari after grilling.
Mini Griddle: An alternative method that might appeal to those who prefer pan-frying over direct grilling, ensuring an even cook and crispy texture on all sides.
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 pimentón dulce)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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