Grilled Sausage-Stuffed Calamari

Ingredients

• 0.8 cup breadcrumbs fresh fine
• 0.8 teaspoon fennel seeds 
• 1 tablespoon flat parsley chopped
• 2 large garlic clove minced
• 0.5 pound ground pork 
• 8 servings lemon wedges 
• 3 tablespoons olive oil extra virgin extra-virgin for drizzling
• 0.3 teaspoon paprika (preferably pimentón dulce)
• 12 small squid rings cleaned (3-to 4-inch) ( 1 pound total)
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• grill
• kitchen thermometer
• grill pan

Directions

1. Soak bread crumbs in milk in a large bowl.
2. 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 teaspoon salt, and 1/4 teaspoon 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.
3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure.
4. Coat stuffed squid and tentacles with oil and season with 1/2 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.
5. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute, then add to platter.
6. Drizzle with oil and sprinkle with parsley.
7. Fontaleoni Vernaccia diSan Gimignano '07
8. •If you can't get small squid, use larger ones and grill 15 to 18 minutes, then halve to serve.•Squid can be cooked in a 2-burner grill pan.•Squid can be stuffed 8 hours ahead and chilled. Bring to room temperature before grilling.•Any leftover stuffing can be added to pasta sauce.