8 lg Calamari, whole
4 tb Extra virgin olive oil, plus
-4 T
4 Cloves garlic, thinly sliced
1/2 c Sundried tomatoes, finely
-chopped
1 1/2 c Toasted bread crumbs
1 bn Thyme, leaves only
4 Scallions, thinly sliced
1 bn Italian parsley, roughly
-chopped
2 Plum tomatoes, in 1/4″ dice
1 bn Chives, thinly sliced
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.
Yield: 4 servings
Yields
1 Servings
