• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 2 medium calamari, cleaned and sliced tubes, flaps and tentacles (to yield about 300g)
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 small red chilli sliced, seeds removed
  • Salt
  • Freshly ground black pepper
  • 250g baby spinach leaves
  • Lemon, cut into wedges


  1. To prepare the calamari, cut the bodies & wings into 1cm slices. Cut tentacles into the individual legs.
  2. Combine the oil, garlic and chilli in a large heavy-based frying pan. Heat gently until the garlic and chilli start to fry and the kitchen fills with a delicious aroma.
  3. As soon as the garlic starts to colour, add the calamari. Increase the heat to medium-high and cook until the calamari begins to turn milky white, then add the spinach. Leave for a minute, then as the spinach starts to wilt, turn everything over in the pan and cook for another 20 seconds or so.
  4. Serve hot from the pan with lemon wedges.

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