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IFT17

June 25-28, 2017
Sands Expo Center, Las Vegas, NV

Stuffed Calamari with Peas, Sun Dried Tomatoes and more

Recipe courtesy of Mario Batali

A delicious recipe that you can spice up with our Authentic Mexican Chiles.

 

8 large whole calamari (about 1/2 pound)
4 tablespoons virgin olive oil
3/4 cup shelled fresh peas, blanched and refreshed
2 cloves garlic, thinly sliced
1/2 cup sun dried tomatoes (soaked in warm water for 30 min) 
1 1/2 cup fresh breadcrumbs
1/4 cup finely chopped Italian parsley
1 1/2 cup cups dry white wine
1 cup basic tomato sauce
 
Heat the oven to 375 F degrees.
Clean the calamari. Remove the tentacles, finely chop them and set aside. Remove insides; be careful not to cut the stomach. 
In a 12 to 14-inch sauté pan, heat the 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.

Then stuff the bread mixture into each calamari until full and place in a 12 by 8-inch earthenware dish (just large enough to hold the calamari and sauce). Add wine and tomato sauce and stir to settle. Place in oven and bake 35 minutes. 
Remove, serve and enjoy!

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