Stuffed Calamari on the Grill

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside.
  • Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool.
  • Make the stuffing. Heat the olive oil in a 10-to 12-inch saute pan until smoking. Add the garlic and sun-dried tomatoes and cook until light golden brown, about 30 seconds.
  • Add the bread crumbs continue cooking until well mixed.
  • Allow to cool then stir in the basil, olives, fresh tomatoes and parsley.
  • Preheat the grill or broiler.
  • Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper.
  • Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred, about 10 minutes, turning once.
  • While the calamari grills, place the tomatoes, remaining 3 tablespoons olive oil, and the chives in a small mixing bowl, and season with salt and pepper Arrange the calamari on a platter top with spoonfuls of the tomatoes, and serve.
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