Calamari Inzimino
  • ⅓ cup extra virgin olive oil
  • 1 red onion
  • 1 carrot
  • 1 stalk celery
  • ½ poundcrushed tomatoes
  • 3 cloves garlic, finely chopped
  • Pinch of ground red chili pepper
  • Salt
  • 2 pounds squid, cleaned and cut in rings
  • 1 pound Swiss chard, stemmed and cut into 1" strips
  • 1 pound spinach, rinsed
  • ⅔ cup dry red wine
  • Tuscan-style bread, for serving
  1. Mince the onion, carrot, and celery in a food processor. The mixture should be very fine.
  2. In a large saute pan or braiser, heat the oil over medium heat. Add the minced vegetables, then cook, stirring frequently, until the mixture is very soft and a deep golden brown, then add the crushed tomatoes. Season lightly with salt.
  3. Add the spinach, chard, squid, and wine to the tomato sauce, cover, and cook 5 minutes, or until the spinach and chard have wilted.
  4. Once the spinach and chard are wilted, reduce the heat to very low, uncover, and allow the squid to slowly simmer in the sauce for 45 minutes. After 45 minutes, season to taste and serve.
  5. Serve with crusty Italian bread.
Recipe by The Taste Edit at