Grill

This is my variation on a stuffed calamari recipe from the book "The Cook's Encyclopedia of Barbeques, Grills, & Outdoor Eating" edited by Christine Barnes. The stuffing featured in the book is a two-tomato stuffing, and I wanted something a little heartier and bolder. I decided to put a little bit of an Asian spin on it, with flavors that I enjoy with seafood. When grilled the filled tubes remind me of a toothsome ravioli – the shell is pleasantly chewy, the filling is fairly soft but not mushy, and they are a pleasure to eat. I plan on serving these as an appetizer at my next dinner party. <br /> <br />NB: You will need to figure out the particulars of your grill to make this. I have a gas grill because I love the convenience, and I have my husband fire it up when I'm about ¾ done with stuffing the squid. If you have a charcoal grill you will need to plan accordingly. - hardlikearmour

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