Ingredients
Serves 4-6800g fresh calamari, cleaned and cut into 3cm pieces
Olive oil
100g peas
1 chilli, finely chopped
2 cloves garlic, finely chopped
8 fresh basil leave, torn
Juice of ½ a lemon
Sea salt & freshly ground pepper
Flour - for dusting
8 large Roma tomatoes, cored, halved and seeded
Handful parsley stalks
2 bay leaves
6 peppercorns
Salt & pepper
¼ cup flat leaf parsley, chopped
1 lemon cut into wedges
Method
Pre-heat oven at 160°C.
Arrange the parsley stalks on the bottom of a baking tray, place the tomato halves on top, add the bay leaves, peppercorns, salt and pepper and drizzle with olive oil.
Place in the oven and cook until tomatoes become tender, about 15-20 minutes.
Lightly dust the calamari in some flour (use a sieve if necessary). Heat olive oil in a pan and fry calamari golden brown, add the garlic, chilli and basil, and toss together, then add the peas, salt and pepper, lemon juice, some chopped parsley and give a final toss.
Arrange two tomato halves in the middle of a plate and place calamari on top, drizzle with some extra virgin olive oil and serve with a wedge of lemon.