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1
Preheat oven to 400 degrees F. Chop the calamari tentacles and set aside.
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2
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat.
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3
Add the chopped onion, and cook until softened, about 5 minutes.
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4
Add the chopped tentacles, chopped thyme, 1 teaspoon of the salt, and the peperoncino.
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5
Cook and stir until the tentacles are cooked through, about 2 to 3 minutes.
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6
Pour the white wine into the pan, and reduce until syrupy.
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7
Stir in the scallions, and remove from the heat.
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8
Scrape the pans contents into a large bowl, and stir in the bread crumbs and chopped parsley.
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9
Let cool.
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10
When the filling is cool, lay the calamari bodies out on your work surface.
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11
Fill each body with about 2 to 3 tablespoons filling, Do not overfill the calamari; it is okay if there is a little stuffing left and each raw calamari sack is half full.
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12
Pin the calamari closed by threading a toothpick up, then down again, through the wider opening of the body.
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13
Oil a 13-by-9-inch Pyrex baking pan with 2 tablespoons olive oil.
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14
Lay the calamari in the baking pan in one layer.
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15
Sprinkle any remaining stuffing over the calamari.
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16
Pour 1/4 cup water into the pan, drizzle with the remaining tablespoon olive oil, and season with remaining 1/4 teaspoon salt.
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17
Cover the dish tightly with foil, and bake until the calamari are cooked through and the liquid is simmering, about 25 minutes.
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18
Uncover, and bake until the calamari are golden on top, about 10 minutes.
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19
If the calamari are done and there is still too much liquid in the pan, remove the calamari to a platter, and pour the sauce into a small skillet.
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20
Reduce on top of the stove until the sauce is slightly thickened, and serve with the calamari.
