Calamari and Spinach Casalinga Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Garlic | 6 Clove (5gm), peeled | |
| Anchovies in oil - 2 oz, drained, roughly chopped | ||
| Red pepper flakes | 1/4 Teaspoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Spinach | 2 Pound, drained | |
| Squid bodies - 1 lb, cleaned, cut into 1/4" rings | ||
| Pepper | To Taste | |
| Hot couscous - 4 cups, cooked | ||
| Extra virgin olive oil | 4 Teaspoon | |
Directions
MAKING
1. In a large Dutch oven, heat olive oil over medium heat and saute garlic in it till fragrant, stirring all the while
2. Add anchovies and pepper flakes and saute for a minute, stirring continuously; crank up the heat, add wine and reduce it for a minute
3. Add spinach and stir around till wilted, turn the heat down and cook until all the liquid evapourates, say fifteen minutes
4. Add squid into it and cook until done through for a couple of minutes; season with pepper
SERVING
5. On a large platter, spread couscous, add the squid over it adn drizzle with extra virgin olive oil before serving
1. In a large Dutch oven, heat olive oil over medium heat and saute garlic in it till fragrant, stirring all the while
2. Add anchovies and pepper flakes and saute for a minute, stirring continuously; crank up the heat, add wine and reduce it for a minute
3. Add spinach and stir around till wilted, turn the heat down and cook until all the liquid evapourates, say fifteen minutes
4. Add squid into it and cook until done through for a couple of minutes; season with pepper
SERVING
5. On a large platter, spread couscous, add the squid over it adn drizzle with extra virgin olive oil before serving
Chef
