|1||lbs. squid bodies (approximately one dozen whole tubes)|
|4||links of good quality hot Italian (pork) sausage; alternatively, you can make a stuffing mixture from ground pork, garlic, chili pepper flakes and whole cumin|
|6-8||vipe ripened tomatoes|
|2||Tbsp. ajvar (relish made from roasted red bell peppers, eggplant, garlic and chili pepper); can be made fresh or store bought (Vava is a reputable brand)|
|3||Tbsp. extra virgin olive oil|
|¼||cup semi-sweet wine (recommend: Sherry)|
|–||Basil or tarragon for garnish|
Clean the squid and set aside in the refrigerator.
Coat the tomatoes with extra virgin olive oil. Roast them over a flame. When they’re blackened to your liking, take them off and allow them to cool. Remove the seeds and coarsely chop the flesh. Place chopped tomatoes in a iron skillet, add the wine and return to the grill on low heat, stirring occasionally. Grill the sausages (or sauté the sausage meat mixture). Take the meat off the heat once it’s half cooked. Grind up or coarsely chop the half-cooked sausage and mix with the ajvar. Each squid body will have an opening at each end – one large and one small. Holding the body with the small end down, stuff the sausage/ajvar mixture into the larger opening, as much each tube will hold. Brush the squid bodies with a little extra virgin olive oil. Place on a hot grill (400 degrees F) and cook for approximately 4-5 minutes. Remove from grill when fully cooked. Ladle tomato sauce on top and garnish.