Stuffed Calamari with Peas, Sundried Tomatoes and Chilies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 large whole calamari, about 1/2 pound |
4 tablespoon virgin olive oil |
1 pound fresh peas, shelled to yield 3/4 cup, 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 |
1 bunch italian parsley, finely chopped to yield 1/4 cup |
1 1/2 cups dry white wine |
1 cup basic tomato sauce |
Directions:
1. Preheat oven to 375 degrees F.
2. 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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