Spinach Stuffed Calamari

This post is also available in: Italiano

I have a typical recipe of the cuisine from Veneto and Friuli regions in Italy for “Calamari in Umido”. Since I am not fond this preparation, I thought of a way to make the dish lighter. The recipe that I propose combines spinach with a few pine nuts. Overall, the dish is easy to digest and not very caloric. I recommend that you cook it in the morning or the night before you eat it because the squid are easier to cut when they are cool.

Preparation time: 20 minutes | Cooking time: 40 minutes
(Serves 4)

3 large cleaned squid
9 cubes of frozen spinach
1 tablespoon pine nuts
4 tablespoons of tomato sauce
3 tablespoons extra virgin olive oil
1 egg
½ cup bread crumbs
1 garlic clove
⅓ cup white wine
salt and pepper

  • Thaw the spinach according to the instructions on the bag. Squeeze it out well and place in a bowl.

  • Add the pine nuts, breadcrumbs, egg, salt and pepper.
  • Dry the calamari well and using a small spoon, stuff them with the spinach mixture. Keep the tentacles aside.

  • Close the opening with a toothpick.

  • Add some olive oil pot, along with the garlic and tomato sauce. Turn on the burner and after a few minutes, add the squid with tentacles.

  • Boil 5 minutes, then pour in the wine and let it evaporate.
  • Cover the pot and cook for another 35 minutes on medium heat, stirring twice. After this time, allow it to cool.
  • When they are cool, cut into small pieces then add them back into the pot along with the tentacles.
  • Reheat just before serving, without letting them boil.
  • Place a portion of the tentacles on each plate and radial slices of squid. Top each portion with a little sauce.


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