Grilled Squid Stuffed with Sausage & Swiss Chard
Courtesy of David Seigal, Executive Chef of Cull & Pistol Oyster Bar
You can utilize a wide variety of sausage to suit your fancy, but we find that lamb merguez is the best foil to the squid flavor.
- 2 tablespoons olive oil
- 2 leeks (white part only), sliced crosswise and rinsed of sand/dirt
- 1 bunch Swiss chard or kale, leaves removed from stem, rough chopped
- 1 ½ lbs raw sausage removed from casing
- 1 ½ lbs cleaned squid tubes, rinsed well
- 1 lemon
Heat olive oil in a saute pan over medium heat. Add leeks and cook until they soften (but do not brown), about 3 minutes. Next, add the Swiss chard and wilt, about 1 minute. Add the sausage, and break meat apart into small pieces with a wooden spoon. Once all the sausage has cooked (about 5 minutes), transfer all contents of the pan to a colander and allow to drain in the sink.
When the stuffing mixture has cooled, place contents into pastry bag (see “Chef’s Tip” below) and stuff each tube of squid. Close each squid by pushing a toothpick through the open end. Once all squid are stuffed, season the outside of each with salt and place on a hot grill, rotating every 30 seconds for 2-3 minutes. Remove from grill, take out toothpicks, and slice crosswise into half-inch rings using sharp knife. Squeeze fresh lemon juice over the top and serve.
Chef’s Tip: If you don’t have a pastry bag, you can use a zip-lock bag instead. Simply cut out a corner of the bag to form a small opening (approx. 1/4”), place the sausage stuffing inside the bag and then push the stuffing to the corner so it can be squeezed through the hole.