Grilled Sausage-Stuffed Calamari � Squid Pro Quo

I usually go out of my way to simplify the recipes we post here, but for some things, like this Spanish-inspired, sausage-stuffed calamari recipe, there just are no acceptable shortcuts to take. However, your efforts will be rewarded with something that tastes every bit the effort it took to make�as long as they don�t explode in your face.

If you overstuff these, like I do every single time, they can burst open, sometimes violently. As you�ll see, the final results will still look great, and you do get to sneak a few tastes of the stuffing as you grill. So, be careful not to fill these too much, and/or wear your sunglasses while grilling these beauties.

As far as grilling time goes, you really should use a thermometer, and cook until you have an internal temp of 155 F. Especially since you�ll have squid of various sizes on the grill at the same time. If that�s not an option, look for when the juices and fat from the sausage starts bubbling out.

I was so hungry when I finally finished this batch I forgot to serve these with lemon wedges, which adds a nice, bright note to the smoky, spicy meat. A few platters of these, some ice cold beer (provided by friends you just taught what quid pro quo means), and you�re basically summering in Spain. I hope you give these a try soon. Enjoy!

Ingredients for 16 to 18 stuffed squid:

1 1/2 pounds cleaned calamari (tell the fish guy to give you mostly tubes)

For the stuffing:

1 tbsp olive oil

1/2 cup diced onion

1/2 cup diced red pepper

salt and pepper to taste

6 oz Italian or other spicy, garlicky sausage

1 large egg

1/4 cup chopped Italian parsley

1/8 tsp smoked paprika

4 ounces chopped tentacles (grilled the rest separately and eat!)

- serve with lemon wedges

*Note: grill these over a medium-hot coals, or close your cover to keep the heat down