Stuffed Calamari with Peas, Sundried Tomatoes and Chilies
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Time
prep 0:45
total 1:15
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 cup | fresh breadcrumbs | | Salt, to taste | | Freshly ground black pepper, to taste | | 1/4 cup | finely chopped Italian parsley | | 1-1/2 cup | dry white wine | | 1 cup | basic tomato sauce |
1 Recipe Reviews
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Very good! I was looking for something better to do with calamari then slice it up bread it and fry it. Stuffing it took some time but it was worth it in the end.
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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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