Stuffed Calamari with Peas, Sundried Tomatoes and Chilies

by Rosa DeVilla

Prep time: 0:45 Overall time: 1:15

Servings: 4 servings

INGREDIENTS

8 lg. calamari
4 tbsp. virgin olive oil
3/4 cup fresh peas, blanched and refreshed
2 cloves garlic, thinly sliced
1/2 cup sundried tomatoes, soaked 1/2 hour in warm water
1-1/2 cups fresh breadcrumbs
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup finely chopped Italian parsley
1-1/2 cups dry white wine
1 cup basic tomato sauce (see recipe)

INSTRUCTIONS

Preheat oven to 375°F. Clean the calamari. Remove the tentacles, finely chop them and set aside. Remove insides, being careful not to cut the stomach. In a 12- to 14-inch sauté pan, heat oil until smoking. Add calamari tentacle pieces and cook until opaque. Add peas, garlic and sundried tomatoes and stir through, about 1 minute. Add bread crumbs and stir to coat. Season with salt and pepper and add parsley. Allow mixture to cool. Stuff bread mixture into each calamari until full and place in a 12x8-inch earthenware dish (just large enough to hold calamari and sauce). Add wine and tomato sauce and stir to settle. Place in oven and bake 35 minutes. Remove and serve.

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Tagged: calamari, italian add tags

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