Name: Stuffed Calamari with Peas, Sundried Tomatoes and Chilies
Yield: 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 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

Servings: 4 persons

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
Preheat oven to 375F.
2
Clean the calamari.
3
Remove the tentacles, finely chop them and set aside.
4
Remove insides, being careful not to cut the stomach.
5
In a 12- to 14-inch saute pan, heat oil until smoking.
6
Add calamari tentacle pieces and cook until opaque.
7
Add peas, garlic and sundried tomatoes and stir through, about 1 minute.
8
Add bread crumbs and stir to coat.
9
Season with salt and pepper and add parsley.
10
Allow mixture to cool.
11
Stuff bread mixture into each calamari until full and place in a 12x8-inch earthenware dish (just large enough to hold calamari and sauce).
12
Add wine and tomato sauce and stir to settle.
13
Place in oven and bake 35 minutes.
14
Remove and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stuffed Calamari with Peas, Sundried Tomatoes and Chilies

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