Calamari with Asian Spinach

Fresh frozen calamari is the best type for peak flavor. Thaw it in your refrigerator, never at room temperature, and grill it quickly to keep it tender.

For the spinach:

2		tablespoons olive oil
1		medium red onion, finely diced
3		cloves garlic, minced
3		medium tomatoes, diced
2		tablespoons dark soy sauce
1		teaspoon grated fresh ginger
6		drops hot sauce
1		pound frozen spinach, thawed

1-1/2		pounds cleaned calamari (about 24 pieces)
		Juice of 1 lemon
1/2		teaspoon salt
1/2		teaspoon freshly ground black pepper

2		tablespoons sesame oil

To make the spinach: In a large skillet, heat olive oil. Add onion and garlic; sauté 4 minutes. Add tomatoes, soy sauce, ginger, and hot sauce; simmer 5 minutes. Add spinach; bring to a boil. Remove from heat and keep warm.

In a dish or resealable plastic bag, place calamari, lemon juice, salt, and pepper. Toss to coat calamari. Marinate 10 minutes.

Thread six 12-inch skewers with calamari. Brush with sesame oil. Place skewers in center of cooking grate. Grill 4 minutes, turning once halfway through grilling time. Serve skewers on warm Asian spinach.

Makes 6 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.


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