Ingredients
- 8 calamari (whole)
- 2 tomatoes in (plum)
- 1 bunch thyme leaves only
- 1 bunch italian parsley roughly (chopped)
- 1/4 dice
- 160 gr bread crumbs (toasted)
- 80 gr sundried tomatoes (finely chopped)
- 60 ml extra-virgin olive oil (plus)
- 4 slices garlic thinly (cloves sliced)
- 4 slices scallions thinly (sliced)
- 1 slice bunch chives thinly (sliced)
Remove tentacles and clean calamari, leaving as whole as possible. Set tentacles aside. Place calamari in an 8 litre 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 30 cm saute 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.
