Here is your FHN "Recipe of the Week" The ingredients and directions are listed below, provided by Chef- Jeff Maxfield... “Fin’s Bistro”
Stuffed Grilled Squid with Italian Sausage with Mama lil’s pepper Aioli
Serves 4
1.5 lbs squid tubes, cleaned
½ cup diced onion
½ cup diced red bell pepper
6 oz spicy Italian sausage
4 ounces squid tentacles, minced
¼ cup chopped parsley
1 egg
½ tsp smoked paprika
Wooden toothpicks
1. Cook onion and bell pepper in olive oil
over medium heat in saute pan until
translucent, remove from heat and cool.
2. Add onion/pepper mixture to sausage, add
egg, parsley, chopped tentacles and
paprika, mix well.
3. Transfer mixture to piping bag or ziplock
bag with corner cut off and fill squid tubes
with sausage mixture about 2/3 full, use
toothpick to close tube.
4. Cover stuffed tubes with plastic wrap and
refrigerate for one hour to firm up.
5. Preheat grill to medium high heat
6. Brush tubes with olive oil and season lightly
with salt and pepper
7. Cook on preheated grill turning
occasionally until stuffing is cooked through
(155 degrees) about 10 minutes.
