-
1
Preheat the grill on high.
-
2
Pulse the beans in a food processor into a rough puree, then place in a bowl with the parsley and the olive oil.
-
3
Cut the tentacles off the squid bodies in one piece, keeping the legs intact and creating a large opening at the bottom of each squid body.
-
4
Grill, turning once, until the tentacles are just cooked through, about 2 minutes per side.
-
5
Transfer to a cutting board and give the tentacles a rough chop.
-
6
Add the grilled tentacles to the bowl with the bean puree.
-
7
Place the bacon in a saute pan over medium to medium-low heat and cook for 4 to 6 minutes, or until the bacon slightly crisps and renders some of its fat.
-
8
Drain the bacon and add to the rest of the ingredients.
-
9
Mix gently but thoroughly with a rubber spatula.
-
10
Season with salt and pepper.
-
11
To stuff the squid, you can use a pastry bag fitted with a large tip, a resealable bag with a corner cut off, or a small spoon.
-
12
Fill the bodies loosely because the stuffing will expand during cooking.
-
13
After filling, close the top of each squid by threading a toothpick through twice.
-
14
Rub each body with olive oil and season with salt and pepper.
-
15
Grill the squid until the bodies are opaque and the filling is heated through, 6 to 8 minutes.
