Stuffed Calamari From the Broiler

Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside. Place the bodies in a saucepan, cover with water and bring to a boil over high heat. Gently bubble for about 1 hour, until tender. Drain and cool.

For the stuffing, heat the olive oil vigorously in a frying pan. Sauté the garlic and dried tomatoes in it for 30 seconds. Add the bot crumbs and stir-fry. Cool, then stir in thyme, shallots and parsley.

Preheat the broiler.

Fill the calamari with the bread mixture and season with salt and pepper. Brush the calamari and tentacles with oil and roast under the hot broiler for about 10 min until golden brown.

In the meantime, mix the tomatoes, 3 tbsp olive oil and chives, season with salt and pepper.

Arrange the calamari on a platter and drizzle with the tomato sauce.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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