Calamari with braised spinach and chilli

Name: Calamari with braised spinach and chilli
Cook time: 30 min
Cuisine: Italian
Ingredients: 600g calamari, cleaned and thinly sliced; 2 eschalots (or a medium-sized onion), peeled and thinly sliced; 2 cloves garlic, minced; 2 chillies, sliced; 3 tbsp extra virgin olive oil; 150g baby spinach, washed; Salt and pepper

STEVE MANFREDI

October 19, 2011

Calamari with braised spinach and chilliQuentin Jones

Time:< 30 mins

The term calamari is reserved for the most highly prized members of the squid family. The difference is in the two flaps or wings on either side of the body. On the calamari, the flaps extend right down the central body tube, while on the arrow squid or pencil squid they are much shorter, like an arrowhead. And when it comes to taste, the calamari is finer-flavoured.

Ingredients

600g calamari, cleaned and thinly sliced
2 eschalots (or a medium-sized onion), peeled and thinly sliced
2 cloves garlic, minced
2 chillies, sliced
3 tbsp extra virgin olive oil
150g baby spinach, washed
Salt and pepper

Method

Fry eschalots, garlic and chillies in 2 tablespoons of olive oil until soft. Add spinach and cook until it has just wilted. In another pan, heat remaining olive oil on a high flame and fry calamari quickly for 30-40 seconds, stirring constantly. Add it to spinach and season with salt and pepper. Can be served hot or at room temperature.

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