Stuffed Calamari with Peas, Sundried Tomatoes and Chilies

• 8 lg. calamari
• 4 tbsp. virgin olive oil
• 3/4 cup fresh peas, blanched and refreshed
• 2 cloves garlic, thinly sliced
• 1/2 cup sundried tomatoes, soaked 1/2 hour in warm water
• 1-1/2 cup fresh breadcrumbs
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup finely chopped Italian parsley
• 1-1/2 cup dry white wine
• 1 cup basic tomato sauce

1. Preheat oven to 375F.
2. Clean the calamari.
3. Remove the tentacles, finely chop them and set aside.
4. Remove insides, being careful not to cut the stomach.
5. In a 12- to 14-inch saute pan, heat oil until smoking.
6. Add calamari tentacle pieces and cook until opaque.
7. Add peas, garlic and sundried tomatoes and stir through, about 1 minute.
8. Add bread crumbs and stir to coat.
9. Season with salt and pepper and add parsley.
10. Allow mixture to cool.
11. Stuff bread mixture into each calamari until full and place in a 12x8-inch earthenware dish (just large enough to hold calamari and sauce).
12. Add wine and tomato sauce and stir to settle.
13. Place in oven and bake 35 minutes.
14. Remove and serve.

calamari, virgin olive oil, fresh peas, garlic, sundried tomatoes, fresh breadcrumbs, salt, freshly ground black pepper, italian parsley, white wine, tomato sauce

Taken from www.foodgeeks.com/recipes/5525 (may not work)