Stuffed Calamari with Peas and Sundried Tomatoes

Name: Stuffed Calamari with Peas and Sundried Tomatoes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters fresh bread crumbs; 8 larges whole calamari, about 1/2 pound; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 355 milliliters dry white wine; 454 grams fresh peas, shelled to yield 3/4 cup; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 59 milliliters extra-virgin olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 118 milliliters sun-dried tomatoes, soaked 1/2 hour in warm water

Need a dairy free and pescatarian hor d'oeuvre? Stuffed Calamari with Peas and Sundried Tomatoes could be a tremendous recipe to try. This recipe serves 4. One serving contains 696 calories, 18g of protein, and 31g of fat. Head to the store and pick up bread crumbs, thyme leaves, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath nearby.

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Water

Salt

Ice

Add the peas and blanch them for 30 seconds, then drain and immediately plunge into the ice bath. Once cooled, drain and set aside.

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Peas

Ice

Clean the calamari.

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Squid

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 the oil until smoking.

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Cooking Oil

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Frying Pan

Add the calamari tentacle pieces and cook until opaque.

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Squid

Add the peas, garlic, and sun-dried tomatoes and stir through, about 1 minute.

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Sun Dried Tomatoes

Garlic

Peas

Add bread crumbs and stir to coat. Season with salt and pepper and add parsley. Allow mixture to cool.

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Salt And Pepper

Breadcrumbs

Parsley

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).

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Squid

Bread

Sauce

Add wine and tomato sauce and stir to settle.

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Tomato Sauce

Wine

Bake for 35 minutes, then remove, and serve.

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Oven

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to six months in the freezer.

Ingredients you will need

Sauce

Tomato