14 calamari (thawed if frozen)
4 Italian sun dried tomatoes, packed in olive oil
4 tbsp Italian olive - capers - anchovy pate
2 slices bread, crust removed, soaked in milk and squeezed
2 tbsp bread crumbs, not flavored (optional)
1 egg
1 bunch fresh Italian parsley, leaves only
1 14-oz Italian San Marzano tomatoes (peeled whole or diced or strained)
1 cup peas
1 tbsp Italian extra virgin olive oil
1-2 garlic cloves
Clean calamari and remove tentacles, then set aside.
Arrange sun dried tomatoes, tentacles, soaked and squeezed bread and half parsley in a food processor and pulse until coarsely chopped. Transfer in a bowl and add the pate and egg and mix well to combine. If the mixture seem too humid, add a few tbsp of bread crumbs.
Stuff calamari with this mixture and secure them with a toothpick, the set aside.
In a large non-stick skillet, over medium-high heat, warm the olive oil, sautee the garlic and add the tomatoes.
Transfer the calamari to the skillet, lower the heat to medium low, cover with lid and cook for about 25 minutes, turning them upside-down at least once.
Add peas, season with salt and cook until peas are cooked.
Sprinkle with the remaining parsley, chopped.
This recipe serves 2-4 (depending on what else is served).
- You can use a spicy hot version of the pate (we carry them both), for an extra kick.
- You can use a ready to go tomato sauce, provided that it's of very high quality (such us our pomodorina).
- You can chop garlic, if you want to leave it in, or sautee it whole, if you'd like to remove it.
- You can add hot pepper flakes to the sauce.
- If this meal is going to be served to lactose intolerant people, soak milk with broth.
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