Calamari Ripieno Alla Griglia

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

8 lg. whole calamari
8 tbsp. extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
1/2 cup finely chopped sundried tomatoes
1-1/2 cup bread crumbs, toasted
1 bunch thyme, leaves only
4 scallions, thinly sliced
1 bunch Italian parsley, roughly chopped
2 plum tomatoes, chopped into 1/4-inch dice
1 bunch chives, thinly sliced

INSTRUCTIONS

Remove tentacles and clean calamari, leaving as whole as possible. Set tentacles aside. Place calamari in an 8-quart pot and cover with water. Place over high heat and bring to a boil. Cook for one hour until quite tender, drain and cool.

Meanwhile, heat 4 tbsp. oil in a 10- to 12-inch sauté pan until smoking. Add garlic and sundried tomatoes and cook until light golden-brown. Add bread crumbs and continue cooking until well mixed. Remove from heat and allow to cool. Add thyme, scallions and parsley and stir to mix.

Preheat grill. Stuff cool calamari and season with salt and pepper. Brush stuffed calamari and tentacles with 1 tbsp. olive oil and place on grill. Cook until nicely barbecued, approximately 10 minutes, turning once.

Meanwhile, in a small mixing bowl, place tomatoes, remaining oil and chives and season with salt and pepper. Remove calamari to plate, top with spoonfuls of tomato sauce and serve.

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Tagged: calamari, italian add tags

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