Calamari with Asian Spinach

Yield > 6
Keys : Bbq Barbequed Barbecued Grilling Main Dish Seafood
Spanish Spain European Mediterranean Singaporean Singapore
Asian Oriental Warm
Ingredients :
SPINACH
2 tbl olive oil
1 med red onion finely diced
3 x garlic cloves minced
3 med tomatoes diced
2 tbl dark soy sauce
1 tsp grated fresh ginger
6 dsh hot sauce
1 lb frozen spinach thawed
CALAMARI
1 1/2 lb cleaned calamari - (abt 24
pieces)
Juice of 1 lemon
1/2 tsp salt
1/2 tsp freshly-ground black
pepper
2 tbl sesame oil
Method :
• To make the Spinach: In a large skillet, heat olive oil.
Add onion and garlic; saute 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.
• This recipe yields 6 servings.
• Wine Recommendation: The briny squid and the soy-andginger
spinach need a complex dry white. An Albarino from
Spain will amaze you.
• Beer Recommendation: An Asian lager, such as Tiger
from Singapore, will know just how to honor the squid and
handle the Asian spices in this delicate dish.
• Comments: 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.
• Note: If using wooden skewers, soak in water thirty
minutes before using so ends won't burn during grilling time.