Stuffed calamari with peas, sundried tomatoes and chilies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Whole calamari, about 1/2 |
| Pound | ||
| 4 | tablespoons | Virgin olive oil |
| 1 | pounds | Fresh peas, shelled to yield |
| ¾ | Cup, blanched and refreshed | |
| 2 | Cloves garlic, thinly | |
| Sliced | ||
| ½ | cup | Sundried tomatoes, soaked |
| ½ | Hour in warm water | |
| 1½ | cup | Fresh breadcrumbs |
| 1 | bunch | Italian parsley, finely |
| Chopped to yield 1/4 cup | ||
| 1½ | cup | Dry white wine |
| 1 | cup | Basic tomato sauce |
Directions
Preheat oven to 375 degrees 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 saute 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 12 by 8-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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