Where I live on Cape Cod, longfin squid make a massive migration into inshore waters in early May, as soon as the water temperature reaches a steady 50 degrees. When they arrive, they feed intensely, they mate, and then they die, so I have no qualms about keeping a few for this delectable squid recipe.

The life expectancy for Doryteuthis pealeii is less than one year. They are born, they grow quickly (if they’re lucky enough not to get eaten), they migrate offshore, and then they return to their birthplace to repeat the process. Much like the noble salmon, it is a miraculous migration. And, like the salmon, most die after spawning.

While they are around in great abundance, most of the resident apex predators partake in the buffet of fresh, tasty squid, including me. Fresh squid is delicious, they are fun to catch, they make great bait and we should all celebrate this unique bounty from the sea.

To learn more about catching squid, click here: Daytime Squiddin’

So, let’s eat some squid! This recipe comes to us from the fine folks at The Town Dock in Point Judith, Rhode Island, which is the largest supplier of domestic calamari in the U.S. You can find their quality frozen squid at most reputable fish markets. This recipe, along with many others, can be found on their website towndock.com.

This is one of my favorite ways to prepare calamari. When cooked properly, they have a taste and texture similar to a good sausage.

Grilled Chorizo-Stuffed Calamari

• 1 pound calamari tubes
• 3⁄4 cup fine fresh breadcrumbs
• 1/3 cup whole milk
• 3⁄4 teaspoon fennel seeds
• 1⁄2 pound ground chorizo
• 2 large garlic gloves, minced
• 1⁄4 teaspoon paprika
• 3 tablespoons extra-virgin olive oil for drizzling
• 1 tablespoon chopped flat-leaf parsley

Soak the breadcrumbs in milk in a large bowl. Toast fennel seeds in a small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds (or even better grind in a mortar and pestle) and add to breadcrumb mixture along with chorizo, garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Gently mix until well blended. Using a small spoon, loosely stuff squid tubes with fennel chorizo, leaving a half-inch space at top. Seal them up with wooden toothpicks.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Coat stuffed tubes with oil and season with salt. Oil grill grates, then grill stuffed squid, uncovered, turning frequently, until golden in spots and an instant-read thermometer inserted into center of filling registers 145 degrees, about 13 to 15 minutes. Transfer to a platter.

Drizzle with oil and sprinkle with parsley.

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