Grilled Sausage-Stuffed Calamari

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 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. 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 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. What to drink: Fontaleoni Vernaccia di San Gimignano '07 Cook's Notes:•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.

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 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. 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 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. What to drink: Fontaleoni Vernaccia di San Gimignano '07 Cook's Notes:•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.