Braised Calamari Stuffed with Shrimp, Spinach and Herbs

Ingredients

• 2 cups baby spinach coarsely chopped
• 0.5 cup bread crumbs 
• 11 medium clean calamari tubes 
• 28 ounce canned tomatoes italian canned
• 0.8 cup cooking wine dry white
• 2  eggs 
• 2 cloves garlic smashed finely chopped
• 3 cloves garlic smashed coarsely chopped
• 4 servings kosher salt 
• 4 servings olive oil extra-virgin
• 2 small onions diced finely
• 0.5 bunch oregano fresh chopped
• 0.5 cup parmigiano-reggiano grated
• 1 pinch pepper flakes red crushed
• 2 pinches pepper flakes red crushed
• 0.5 pound shrimp deveined peeled roughly chopped

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• toothpicks

Directions

1. Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste.
2. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt.
3. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
4. Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat.
5. Saute the onions until they are soft and aromatic, about 7 to 8 minutes.
6. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
7. Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time.
8. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
9. Deliciouso!