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Calamari Ripieno Alla Griglia

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Submitted by choppsie

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

8 8
LARGE LARGE CALAMARI
whole *
4 6E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
4 4
CLOVES CLOVES GARLIC
sliced
½ 118
CUP ML SUNDRIED TOMATOES
chopped
1 ½ 355
CUPS ML BREAD CRUMBS
toasted
1 1
BUNCH BUNCH THYME
leaves only *
4 4
1 1
BUNCH BUNCH ITALIAN PARSLEY
chopped
2 2
1 1
BUNCH BUNCH CHIVES
sliced *

Directions

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 sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 326 43% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 454mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 18%
Sugars g
Protein 16g
Vitamin A 40% Vitamin C 60%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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