Stuffed Calamari with Peas, Sundried Tomatoes and Chilies

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Try this Stuffed Calamari with Peas, Sundried Tomatoes and Chilies recipe, or contribute your own. "Garlic" and "Stuffed" are two tags used to describe Stuffed Calamari with Peas, Sundried Tomatoes and Chilies.


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1 lb Fresh peas; shelled to
1/2 c Sundried tomatoes; soaked
1 c Basic tomato sauce
4 tb Virgin olive oil
1 1/2 c Dry white wine
1 1/2 c Fresh breadcrumbs
1 bn Italian parsley; finely chopped
8 lg Calamari; Whole, About 1/2
2 Cloves garlic; thinly sliced

Original recipe makes 1



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. Recipe by: Molto Mario MB1D13 Posted to MC-Recipe Digest V1 #603 by Sue on May 09, 1997

Calories Per Serving: 1462 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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