Calamari in Zimino with Tomato and Spinach Sauce

Ingredients

• 1 lb (450g) calamari, cleaned and sliced into rings 1 lb (450g) calamari, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 2 cups (500ml) vegetable broth 2 cups (500ml) vegetable broth
• 2 cups (60g) fresh spinach leaves 2 cups (60g) fresh spinach leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 230 kcal / 963 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the calamari rings to the skillet and cook for 2-3 minutes until they start to turn opaque.
3. 3.
   Pour in the diced tomatoes and vegetable broth, stirring well to combine. Bring the mixture to a simmer.
4. 4.
   Add the spinach leaves, dried oregano, dried basil, salt, and pepper to the skillet. Stir gently to incorporate the ingredients.
5. 5.
   Reduce the heat to low and let the calamari simmer in the sauce for 15-20 minutes, or until they are tender and cooked through.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Calamari in Zimino hot, garnished with fresh basil leaves, alongside crusty bread or over a bed of cooked pasta.

Treat your ingredients with care...

• Calamari — To ensure tender calamari, do not overcook them as they can become rubbery. Cook them just until they turn opaque and are no longer translucent.
• Spinach — If using fresh spinach, make sure to thoroughly wash and remove any tough stems before adding them to the dish.

Tips & Tricks

• For an extra kick of flavor, add a pinch of red pepper flakes to the zimino sauce.
• Serve the Calamari in Zimino with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the zimino.
• Feel free to customize the dish by adding other seafood such as shrimp or mussels.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Calamari in Zimino as a main course, accompanied by crusty bread or over a bed of cooked pasta. Garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

When plating the Calamari in Zimino, arrange the tender calamari rings on top of the zimino sauce, allowing the vibrant red color to shine through. Sprinkle some freshly chopped parsley or basil on top for an appealing visual contrast.