How to make
Heat the oven to 360°F (180°C). In a deep pan, heat the oil to medium heat, then fry the calamari for 2 to 3 minutes, stirring with a wooden spoon.
Add the onion, spinach (well strained), salt and black pepper (optional) and leave it to simmer for 4 minutes. Add the rice and nutmeg (optional).
Simmer for 3 minutes, by stirring constantly, then add the wine. Simmer for another 3 minutes, then add the juice of one lemon. Mix all the ingredients well, then remove from the heat.
Check to see how it tastes, add parsley and more black pepper and salt, if needed. Stir and set it aside.
Stuff the calamari with this mixture with a small spoon (stuff them as much as you can).
Close the hole with a toothpick and make a steam hole at the other end.
Arrange the seafood in a deeper baking pan, add some of the stuffing mixture around the calamari (if you have any left over). Pour vegetable broth over everything and 4-5 tbsp (70 ml) of olive oil.
Cover with aluminum foil and bake the Stuffed Calamari with Spinach for 40 minutes. Remove the foil, then bake for a further 5 minutes, until the calamari have slightly browned.
