Braised Calamari With Spinach And Tomatoes

• 4 tablespoons Olive Oil
• 2 Large Shallots, thinly sliced
• 2 Cloves of Garlic, Minced
• 1-2 teaspoons Red Pepper Flakes ( This puts a little kick in the dish)
• 1/2 cup Dry White Wine
• 2 Cans of Fire Roasted Tomatoes, Juice Reserved (Can also roast your own tomatoes, I love the smokey flavor it adds)
• 1 tablespoon Oregano
• 1 1/2 pounds Calamari, (Tubes and Tentacles) Tubes Cleaned and sliced into 1/2" rings
• 2 cups Chopped Fresh Spinach
• 1 1/2 ounces Chevre Goat Cheese
• Salt and Pepper to taste
• Serve with Toasted Bread for dipping.

1. Heat oil in a saute pan over medium heat. Add Shallots and saute until soft, about 3 minutes.
2. Add Garlic and red pepper flakes and continue to cook until fragrant.
3. Deglaze with pan with white wine and add tomatoes. Season with oregano. Bring to a soft boil.
4. Add calamari and turn heat down to low. Cover and cook for approximately 20-25 minutes. The calamari should not be chewy but tender. Cook longer if needed.
5. Stir in the spinach and goat cheese. Allow to cook with the lid off for about 5 more minutes or until the greens are tender and the cheese has melted. Add reserved tomato juice if you desire a thinner sauce.
6. Season with Salt and Pepper and serve with toasted bread or on top of cooked pasta.

olive oil, shallots, garlic, red pepper, white wine, tomatoes, oregano, calamari, fresh spinach, cheese, salt, bread

Taken from food52.com/recipes/16247-braised-calamari-with-spinach-and-tomatoes (may not work)