Calamari Ripieno Alla Griglia
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Ingredients
| 8 | lg. whole calamari | | 8 tbsp. | extra-virgin olive oil, divided | | 4 cloves | garlic, thinly sliced | | 1/2 cup | finely chopped sundried tomatoes | | 1-1/2 cup | bread crumbs, toasted | | 1 bunch | thyme, leaves only | | 4 | scallions, thinly sliced | | 1 bunch | Italian parsley, roughly chopped | | 2 | plum tomatoes, chopped into 1/4-inch dice | | 1 bunch | chives, thinly sliced |
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Instructions
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 tbsp. 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 tbsp. olive oil and place on grill. Cook until nicely barbecued, approximately 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.
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