Stuffed Calamari In Tomato, Spinach, And Basil Broth

• 16 cleaned calamari (tubes and tentacles)
• 6 tablespoons olive oil, divided
• 1 onion, finely chopped (about 1 cup)
• 2 tablespoons minced garlic, divided
• 1 cup fine, dry breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (8-ounce) bottle clam juice
• 1/2 cup dry white wine
• 2 medium tomatoes, seeded and chopped
• 2 cups baby spinach leaves
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh basil
• 1 teaspoon crushed red pepper
• 2 tablespoons butter, cut into pieces
• 1/4 cup freshly grated Parmesan cheese

1. Remove tentacles from calamari; set tubes aside. Chop tentacles to measure 1 cup.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Add onion and 1 tablespoon garlic; saute 4 minutes or until tender. Stir in reserved tentacles, 2 tablespoons oil, breadcrumbs, and next 3 ingredients. Remove from heat; let cool.
3. Fill calamari tubes about three-fourths full with breadcrumb mixture, and secure the tubes with wooden picks.
4. Heat remaining 2 tablespoons oil in a large skillet or Dutch oven. Add stuffed calamari; saute over medium-high heat 1 minute or just until calamari start to brown. Add remaining 1 tablespoon garlic; saute 1 minute. Stir in clam juice and wine. Bring broth to a boil; add tomato and next 4 ingredients. Cook 2 minutes (do not overcook). Remove broth from heat; add butter, stirring until butter melts. Remove wooden picks.
5. Place 4 calamari in each of 4 individual bowls. Pour broth evenly over calamari; sprinkle with cheese.
6. Note: If calamari are large, prepare 12 and count 3 to a serving.

calamari, olive oil, onion, garlic, breadcrumbs, parsley, salt, freshly ground black pepper, clam juice, white wine, tomatoes, baby spinach, lemon juice, fresh basil, red pepper, butter, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/stuffed-calamari-tomato-spinach-basil-broth (may not work)