For seafood lovers, here is a classic Mediterranean calamari dish. And no, they’re not fried. Inspired from recipes of Ancient Greece, the calamari are stuffed with spinach and cooked in wine. I’d say, it can’t get any better than this!
Prep time: 50 to 60 minutes
Serves: 4 to 6
1 pound clean squid (calamari), about 8 whole bodies and 6 tentacles
2 cups cooked, drained and finely minced spinach (2 fresh bunches or 1 pound, frozen)
1/3 cup finely chopped walnuts
1 tablespoon breadcrumbs
¼ cup raisins
1 large egg, slightly beaten with a fork
Salt and ground black pepper, to taste
1/3 cup olive oil
1 clove garlic
¾ cup white wine
½ cup chicken broth
Chopped, flat-leaf parsley, for garnish
Lemon wedges, for garnish
1.Finely chop the squid tentacles, but leave the bodies whole.
2. In a large mixing bowl, combine the chopped tentacles, spinach, walnuts, breadcrumbs, raisins, the egg, ½ teaspoon salt and a dash of pepper.
3. Using a teaspoon, fill the squid bodies about three-quarters full with the spinach mixture. Close the ends with a toothpick. DO NOT OVERSTUFF, AS THE SQUID MAY BREAK OPEN DURING COOKING.
4. In a 6 to 8-quart saucepot, heat the oil. Add the squid and garlic.
5. Season the squid with salt and pepper. Turn the squid with thongs and cook until they are light golden, about 3 minutes.
6. Pour the wine over the squid and cook about 2 minutes.
7. Stir in the broth, cover skillet and simmer on low heat for about 25 to 30 minutes. Turn the squid once or twice during cooking.
8. If broth dries out too much, add ½ cup more – there should always be one-inch high liquid in saucepot.
9. After about 30 minutes, transfer the squid to a platter. Remove toothpicks and serve immediately.
10. If desired, cut each squid in half.
Serve with a side dish of rice and/or garden salad.
Text and Photograph ©2013 Nancy DeLucia Real