Next Up: Torta di Riso

Grilled Sausage-Stuffed Calamari – Squid Pro Quo

I usually go out of my way to simplify the recipes we post here, but for some things, like this Spanish-inspired, sausage-stuffed calamari recipe, there just are no acceptable shortcuts to take. However, your efforts will be rewarded with something that tastes every bit the effort it took to make…as long as they don’t explode in your face.

If you overstuff these, like I do every single time, they can burst open, sometimes violently. As you’ll see, the final results will still look great, and you do get to sneak a few tastes of the stuffing as you grill. So, be careful not to fill these too much, and/or wear your sunglasses while grilling these beauties.

As far as grilling time goes, you really should use a thermometer, and cook until you have an internal temp of 155 F. Especially since you’ll have squid of various sizes on the grill at the same time. If that’s not an option, look for when the juices and fat from the sausage starts bubbling out.

I was so hungry when I finally finished this batch I forgot to serve these with lemon wedges, which adds a nice, bright note to the smoky, spicy meat. A few platters of these, some ice cold beer (provided by friends you just taught what quid pro quo means), and you’re basically summering in Spain. I hope you give these a try soon. Enjoy!

Ingredients for 16 to 18 stuffed squid:

1 1/2 pounds cleaned calamari (tell the fish guy to give you mostly tubes)

For the stuffing:

1 tbsp olive oil

1/2 cup diced onion

1/2 cup diced red pepper

salt and pepper to taste

6 oz Italian or other spicy, garlicky sausage

1 large egg

1/4 cup chopped Italian parsley

1/8 tsp smoked paprika

4 ounces chopped tentacles (grilled the rest separately and eat!)

- serve with lemon wedges

*Note: grill these over a medium-hot coals, or close your cover to keep the heat down

Next Up: Grilled Stuffed Calamari

Spicy Coconut & Cashew Tuna Tartare – Big "Willi's" Style

Don’t worry; this delicious coconut and cashew tuna tartare recipe has nothing to do with Will Smith, although now that I think about it, the Fresh Prince of Bel-Air would have loved this. I’m actually referring to Willi’s Seafood in Healdsburg, where I lifted this version.

I tried to stay as close to the recipe as possible, with the one exception. They use lots of thinly sliced jalapeños, but I wanted a little more heat, I so went with minced Serrano chilies instead. While they are hotter, I missed the texture and flavor of the milder rings, so I recommend using those instead. I also will recommend that you toast the cashews, which will make them even sweeter and richer tasting.

Feel free to tweak this any way you want, including adding more coconut milk. Michele is on record as preferring twice as much as I used here, which will give you a looser, but much more luxurious mixture. This also needs a good amount of salt to bring the flavors together, so taste and adjust carefully. You could certainly use other salty seasonings like soy and/or fish sauce, but you already knew that.

Regarding the tuna, I used a frozen piece of  “Sushi Grade” yellowfin (aka Ahi). It may surprise you to learn that virtually all the sushi you eat, including that sashimi you love so much, has been sliced from recently thawed fish. Not only does this ensure freshness, as the fish is frozen just after being caught, but this also kills potentially dangerous parasites.

It’s the irrational fear of having one’s brain eaten alive that prevents many from enjoying this tasty raw treat, but if you use the tuna we’re recommending, you should be fine. Also, for maximum enjoyment, be sure to keep everything ice cold, and only toss right before serving. This is not something to make ahead and let sit in the fridge. I hope you give this unique tuna tartare recipe a try soon. Enjoy!

Ingredients for 4 portions:

8 oz frozen "Sushi Grade" Yellowfin tuna (aka Ahi), diced, kept ice cold)

2 tbsp chopped cashews

2 tbsp sliced red onions

2 tsp grated fresh ginger

1 lime, juiced, plus more to taste

salt to taste

2 tbsp thinly sliced fresh jalapeño rings or 1 tbsp minced serrano pepper

1/4 cup coconut milk, or more to taste

1 tbsp torn cilantro leaves

dried red chili flakes to garnish

Taro chip, optional (you can also use fried wonton chips, or sweet potato chips)

Next Up: Tuna Tartare