Food & dining

sunday supper

Recipe for grilled calamari with spinach

Sally Pasley Vargas for the Boston Globe

Serves 4 with leftovers

SPINACH

cup pine nuts
2tablespoons olive oil
1clove garlic, chopped
cup raisins
¼cup water
pounds spinach, stemmed
½teaspoon crushed red pepper, or to taste
Salt and black pepper, to taste

1. In a large flameproof casserole over medium heat, toast the pine nuts, stirring constantly, for 4 minutes or until golden. Tip them onto a plate.

Advertisement

2. Heat the oil in the pan. Add the garlic and raisins and cook, stirring constantly, for 1 minute. Add the water, half the spinach, red pepper, salt, and black pepper. Turn with tongs until wilted. Add the other half of the spinach. Cook until wilted. Stir in toasted pine nuts. Set aside 1¼ cups of the spinach for the pasta. Remove remaining spinach mixture with a slotted spoon.

SQUID

Juice of 2 lemons
Salt and black pepper, to taste
¼teaspoon Spanish paprika
1clove garlic, finely chopped
6tablespoons olive oil, or more to taste
pounds cleaned squid with tentacles
2tablespoons chopped fresh parsley
2lemons, quartered (for serving)

1. Soak 36 wooden skewers in water for 20 minutes.

2. In a bowl, whisk the lemon juice, salt, black pepper, paprika, and garlic. Slowly whisk in 5 tablespoons of the olive oil.

3. Halve each squid body lengthwise along one side so the pieces open flat. Halve each piece lengthwise. With a sharp knife, lightly score the pieces with shallow, crosshatch cuts about ½-inch apart. Transfer the squid and tentacles to the lemon marinade; toss well. Marinate 10 minutes.

Advertisement

4. Light a charcoal grill or turn a gas grill to high.

5. Thread each piece of squid on a skewer. Use more skewers to thread several tentacles on each. Grill squid 1 to 2 minutes on a side, or until opaque and lightly charred. Transfer to a platter. Set aside 8 skewers for the pasta.

6. On each of 4 plates, divide the spinach, add 4 to 5 skewers, and sprinkle with the remaining 1 tablespoon olive oil and parsley. Serve with lemon and tomato toasts. Sally Pasley Vargas

Loading comments...
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.