Ingredients

Serves 4-6

4 calamari tubes
2 cups breadcrumbs
1 bunch thyme
1 clove garlic (finely chopped)
3 golden shallots (finely chopped)
200g baby spinach
1 handful toasted pinenuts
1 handful raisins (soaked in warm water)
1 tbsp extra virgin olive oil
1 lemon
Salt & pepper


Basil Pesto
1 bunch basil, washed and dried and roughly chopped
2 tbsp toasted pinenuts, cooled
1 clove garlic
100g parmesan
Extra virgin olive oil, approx ¼ to ½ cup

Method

In a large pot gently fry in olive oil the shallot & garlic, then add the spinach until wilted. Place in the fridge to cool down.

In a bowl combine the cool spinach, breadcrumbs, thyme, pinenuts and raisins.

Stuff the calamari tubes with the mixture and close them with the help of a tooth pick.

Either fry the calamari in a pan with olive oil or on the char-grill or BBQ.

Serve with basil pesto and a squiz of lemon.