Yield: 4

The Ultimate Mediterranean Diet Cookbook by Amy Riolo

You’ll love this light, healthful version of calamari, with flavors straight from the Aegean Islands. The tender texture of the baby squid in this unique dish lends itself to a straightforward cooking style. You may also cook full-size squid this way, but you will need to increase the filling quantities and cooking time.

• 2TBS olive oil, divided
• 1small yellow onion, finely chopped
• 1lb spinach, fresh
• ¼cup short grain rice
• 2TBS parsley freshly chopped
• 2TBS dill freshly chopped
• 1tsp sea salt or salt &pepper
• dash of crushed red chili flakes
• 1lb baby squid, cleaned and tentacles separated
• 2cups vegetable or seafood stock

Heat 1 TBS of olive oil in a large wide skillet over medium heat. Add the onion and sauté until golden, about 5 minutes.

Add the spinach, rice, parsley, dill, salt, pepper, and red chili flakes and cook for 1 minute. Take the mixture off the heat and allow it to cool slightly.

Stuff the baby squid three-quarters of the way full of stuffing. Secure the top with a toothpick, leaving a little bit of room between the toothpick and the top of the stuffing for the rice to expand while cooking.

Heat the remaining olive oil in a large frying pan over medium heat. Brown the squid on all sides.

Add the stock, cover, and simmer on low until cooked through, 15 to 20 minutes, or until the rice is tender to the bite and the squid are cooked through. Season the tentacles and add after the 10 minute mark.

Serve with bread such as ciabatta or focaccia.