Calamari With Asian Spinach

Recipe Ingredients

		Spinach
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Red onion - finely diced (medium)
3		Garlic cloves - minced
3		Tomatoes - diced (medium)
2 tablespoons	30ml	Dark soy sauce
1 teaspoon	5ml	Grated fresh ginger
6		Hot sauce
1 lb	454g / 16oz	Frozen spinach - thawed
		Calamari
1 1/2 lbs	681g / 24oz	Cleaned calamari - (abt 24 pieces)
		Juice of 1 lemon
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Sesame oil

Recipe Instructions

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-and-ginger spinach need a complex dry white. An Albariño 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.

Source:
Weber's Recipes at http://www.weber.com

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