Stuffed Calamari with Peas, Sundried Tomatoes and Chilies

  • 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
  • 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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