Steps

Toss in some diced onions and sweet bell peppers into a pan with a little bit of olive oil and a generous pinch of salt and saute that on medium heat until the onions are basically translucent and that's gonna take just a couple of minutes. Cook for few minutes untile the vegies soften and then turn of the heat and let that cool down.

Remove the casing of 1 italian sausage, peel it off and break that up into a mixing bowl. Add in the onion pepper mixture, one egg, freshly chopped italian parsley, black pepper, a little pinch of smoked paprika, a little pinch of salt.

Take the tentacles of the calamari and chop until it's fairely finely minced and transfer that into the rest of the stuffing ingredients and mix it thoroughly.

Transfer the stuffing mixture into a ziplock bag, snip off the corner and pipe the stuffing into the calamari tubes. Fasten the openings of the tubes with toothpicks. When all the tubes are stuffed, cover them with a plastic wrap and put in the fridge for about an hour.

Before grilling, brush them with a little bit of olive oil and season with salt (on both sides) and place on the grill. Keep turning them, a couple of minutes on each side until they're done. You can check using a thermometer for an internal temperature of 155F or when the fat from the sausage starts bubbling out.