Stuffed Calamari in Tomato, Spinach, and Basil Broth

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

16 cleaned calamari (tubes and tentacles)

6 tablespoons olive oil, divided

1 onion, finely chopped (about 1 cup)

2 tablespoons minced garlic, divided

1 cup fine, dry breadcrumbs

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (8-ounce) bottle clam juice

1/2 cup dry white wine

2 medium tomatoes, seeded and chopped

2 cups baby spinach leaves

1/4 cup fresh lemon juice

1/4 cup chopped fresh basil

1 teaspoon crushed red pepper

2 tablespoons butter, cut into pieces

1/4 cup freshly grated parmesan cheese

Directions:

1. Remove tentacles from calamari; set tubes aside. Chop tentacles to measure 1 cup.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add onion and 1 tablespoon garlic; sauté 4 minutes or until tender. Stir in reserved tentacles, 2 tablespoons oil, breadcrumbs, and next 3 ingredients. Remove from heat; let cool.
3. Fill calamari tubes about three-fourths full with breadcrumb mixture, and secure the tubes with wooden picks.
4. Heat remaining 2 tablespoons oil in a large skillet or Dutch oven. Add stuffed calamari; sauté over medium-high heat 1 minute or just until calamari start to brown. Add remaining 1 tablespoon garlic; sauté 1 minute. Stir in clam juice and wine. Bring broth to a boil; add tomato and next 4 ingredients. Cook 2 minutes (do not overcook). Remove broth from heat; add butter, stirring until butter melts. Remove wooden picks.
5. Place 4 calamari in each of 4 individual bowls. Pour broth evenly over calamari; sprinkle with cheese.
6. Note: If calamari are large, prepare 12 and count 3 to a serving.

By RecipeOfHealth.com