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calamari extra-virgin olive oil garlic sundried tomatoes bread crumbs thyme scallions Italian parsley tomatoes chives
Viewed: 25 - Published at: 4 years agoIngredients
- 8 large whole calamari
- 4 tablespoons extra virgin olive oil plus 4 tablespoons
- 4 cloves garlic, thinly sliced
- 1/2 cup sundried tomatoes, finely chopped
- 1 1/2 cups toasted bread crumbs
- 1 bunch thyme, leaves only
- 4 scallions, thinly sliced
- 1 bunch Italian parsley, roughly chopped
- 2 plum tomatoes, chopped into 1/4-inch dice
- 1 bunch chives, thinly sliced
Method
- Remove tentacles and clean calamari, leaving as whole as possible.
- Set tentacles aside.
- Place calamari in an 8-quart pot and cover with water.
- Place over high heat and bring to a boil.
- Cook for one hour until quite tender, drain and cool.
- Meanwhile, heat 4 tablespoons oil in a 10 to 12-inch saute pan until smoking.
- Add garlic and sundried tomatoes and cook until light golden brown.
- Add bread crumbs and continue cooking until well mixed.
- Remove from heat and allow to cool.
- Add thyme, scallions and parsley and stir to mix.
- Preheat grill.
- Stuff cool calamari and season with salt and pepper.
- Brush stuffed calamari and tentacles with 1 tablespoon olive oil and place on grill.
- Cook until nicely barbecued, about 10 minutes, turning once.
- Meanwhile, in a small mixing bowl, place tomatoes, remaining oil and chives and season with salt and pepper.
- Remove calamari to plate, top with spoonfuls of tomato sauce and serve.
