- 2 lbs. Swiss chard
- 7 oz. tomatoes
- 1 medium-size onion, finely minced
- 1 celery stalk, finely minced
- 2 oz. olive oil
- 1 lb. squid
- 1 oz. parsley
How to make Calamari in zimino:
Remove the outer larger leaves, wash the Swiss chard and cut into pieces, then set aside. Peel, seed, and strain the tomatoes. Saute the onion and celery in a saucepan in 2 oz—oil till tender but not brown. Add the Swiss chard, tomatoes, salt, and pepper. Stir, cover, and let cook over medium heat for 30 to 40 mins. Then add the squid, and continue to cook for 10 more mins, over medium heat. Sprinkle generously with the chopped parsley and serve directly from the saucepan.
This recipe can also be applied to cuttlefish.