Stuffed Calamari with Peas, Sundried Tomatoes and C

Name: Stuffed Calamari with Peas, Sundried Tomatoes and Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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: 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.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 lg. calamari, 4 tbsp. virgin olive oil, 3/4 cup fresh peas, blanched and refreshed, 2 cloves garlic, thinly sliced, and more.

Yes, Stuffed Calamari with Peas, Sundried Tomatoes and Chilies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Calamari with Peas, Sundried Tomatoes and Chilies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions