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1
Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic.
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2
Pulse into a coarse paste.
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3
Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper.
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4
Season with salt and stir to combine.
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5
The mixture should be a little chunky but moist and holding together.
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6
Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it.
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7
It should taste really good!
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8
If it doesn't it is probably missing salt.
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9
Add more salt, to taste.
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10
Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
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11
To make the sauce:
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12
Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper.
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13
Season with salt and put the saucepan over medium heat.
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14
Saute the onions until they are soft and aromatic, about 7 to 8 minutes.
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15
Add the garlic and cook another 2 minutes until fragrant.
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16
Stir in the wine and cook until the wine has reduced by half.
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17
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.
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18
Season with salt, to taste, and simmer the sauce for 15 minutes.
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19
Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time.
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20
Remove the calamari from the pan and remove the toothpicks.
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21
Reduce the sauce to thicken, if needed.
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22
Arrange the calamari on a serving platter and cover with the sauce before serving.
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23
Deliciouso!
