Excellent. Didn't have all ingredients: used 1 lb calamari rings (store brand), subbed dry parsley (3 tsp) for fresh, used sundried tomatoes in place of olives and didn't have spinach or pine nuts (next time i will!). Added bay leaf at onset and 1 drop of oregno e-oil at end. Concerns of over-simmered-calamari-chewy-ness were dimished at first bite. Elegant meal over pasta with little clean up. Way thanks for sharing.
- 1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/2 cup diced onion
- 2 cups fish broth, clam juice, or chicken broth
- 1 (14-ounce) can crushed tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup dry white wine
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 4 cups lightly packed fresh baby spinach
- 1/4 cup sliced ripe olives
- 1 tablespoon pine nuts
- Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
- Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Sauces/Condiments