Ingredients
2tbspolive oil,divided, or as needed
½cuponion,diced
½cupred bell pepper,diced
salt and ground black pepper,to taste
6ozspicy Italian sausage,removed from casings, crumbled
4ozcalamari tentacles,minced
¼cupfresh flat leaf parsley,chopped
1large egg
⅛tspsmoked paprika
1½lbscalamari tubes,cleaned
18toothpicks,or as needed
Preparation
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion and red pepper with a pinch of salt in hot oil for 5 to 7 minutes until onion is soft and translucent. Remove from heat and cool to room temperature.
Stir the sausage, minced tentacles, onion mixture, parsley, egg, smoked paprika, salt, and pepper together in a bowl until evenly combined. Transfer mixture to a piping bag.
Pipe the sausage mixture into tubes, filling about each tube about ⅔ full. Thread a toothpick through the top of each tube to fasten the opening together.
Place stuffed tubes on a plate, cover the plate with plastic wrap, and refrigerate for about 1 hour until completely chilled.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Brush tubes with remaining olive oil to coat on all sides and season with salt.
Cook stuffed calamari on the preheated grill, turning occasionally, for 10 to 12 minutes until stuffing is cooked through. An instant-read thermometer inserted into the center should read at least 155 degrees F.
Serve warm and enjoy.
