Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh peas - shelled

  2. 3/4 cup shelled

  3. 8 Whole calamari - (abt 1/2 lb) (large)

  4. 1/4 cup 59ml Extra-virgin olive oil

  5. 2 Garlic cloves - thinly sliced

  6. 1/2 cup 31g / 1.1oz Sun-dried tomatoes - soaked

  7. 1/2 hour in

  8. Warm water

  9. 1 1/2 cups 219g / 7.7oz Fresh bread crumbs

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  13. 1 1/2 cups 355ml Dry white wine

  14. 1 cup 237ml Basic Tomato Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees.

  2. Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath nearby. Add the peas and blanch them for 30 seconds, then drain and immediately plunge into the ice bath. Once cooled, drain and set aside.

  3. Clean the calamari. Remove the tentacles, finely chop them, and set aside. Remove insides, being careful not to cut the stomach.

  4. In a 12- to 14-inch saute pan, heat the oil until smoking. Add the calamari tentacle pieces and cook until opaque. Add the peas, garlic, and sun-dried 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.

  5. 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 Basic Tomato Sauce and stir to settle. Bake for 35 minutes, then remove, and serve.

  6. This recipe yields 4 servings.


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