Grilled Sausage-Stuffed Calamari

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This grilled sausage-stuffed calamari is a sophisticated high-protein dish that brings the vibrant flavours of the Mediterranean coastline to your dinner table. The combination of tender squid and a savoury pork mince filling, seasoned with fragrant toasted fennel seeds and garlic, creates a wonderful contrast in textures. Using small squid bodies ensures the seafood remains delicate while the sausage meat stays juicy and flavourful during the cooking process.

Ideal for a light summer supper or a distinctive starter at your next barbecue, this recipe is naturally satisfying and nutrient-dense. Pairing the smoky, charred calamari with fresh lemon wedges and a side of crisp seasonal salad provides a beautifully balanced meal. It is a brilliant choice for those looking for a delicious, homemade seafood dish that feels truly special without requiring hours of preparation.

Ingredients for Grilled Sausage-Stuffed Calamari

180ml fine fresh bread crumbs
80ml whole milk
3/4 teaspoons fennel seeds
230g pork mince
2 large garlic cloves, minced
1/4 teaspoons paprika (preferably pimentón dulce)
12 cleaned small (3-to 4-inch) squid bodies plus tentacles (about 450g total)
45ml extra-virgin olive oil plus additional for drizzling
1 tablespoon chopped flat-leaf parsley
Tillbehör: citronklyftor

How to make Grilled Sausage-Stuffed Calamari

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 pork, garlic, paprika, 1/2 teaspoons salt, and 1/4 teaspoons 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.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .

Coat stuffed squid and tentacles with oil and season with 1/2 teaspoons salt. Oil grill rack, then grill stuffed squid, turning frequently, until golden in spots and an instant-read thermometer inserted into centre of filling registers 150 to 68°C, 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.

Fontaleoni Vernaccia di San Gimignano '07

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