Calamari with Olive-Spinach Filling, Sliced into Rings
Calamari filled with olive and spinach, sliced into rings, is a recipe featuring fresh ingredients from the leafy vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 squid tubes (ready to cook)
- 400 g spinach
- 1 bunch parsley
- 100 g black olives
- 50 g green olives
- 200 ml white wine
- 2 Garlic cloves
- olive oil
- Salt
- pepper (ground)
Instructions
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1.
Wash and pat dry the squid tubes.
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2.
Wash, dry, and trim the spinach and parsley. Blanch together in boiling salted water for 1-2 minutes. Shock in ice water, squeeze out excess liquid, and roughly chop.
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3.
Peel and finely mince the garlic.
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4.
Pit the green olives and half of the black olives, then roughly chop them.
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5.
Sauté the garlic in 2 tbsp olive oil over low heat, then remove from flame. Mix with spinach-parsley and chopped olives, season with salt and pepper, and fill the squid tubes. Secure the ends with toothpicks.
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6.
Place the filled tubes in a baking dish, season with salt and pepper, drizzle with olive oil, pour in the wine, and add the remaining black olives.
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7.
Bake at 180°C for about 30 minutes, basting frequently with the liquid. Increase temperature to 220°C and allow the tubes to brown. Slice into thick rings before serving. Remove toothpicks beforehand.
