Skip to main content

Grilled Sausage-Stuffed Calamari

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

In this article:

Continue reading below

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

  • Accompaniment: lemon wedges

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.