Ingredients
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500 g Calamari, cleaned and chopped into pieces, from one of the Blue Island Fish Markets
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250 g lentils
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1 tablespoon olive oil
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1/2 teaspoon crushed garlic
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1 tablespoon onion
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180 ml red wine
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1/2 pack tomato pulp
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50 g spinach leaves
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1 tablespoon parsley, finely chopped
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1/2 teaspoon pepper
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1 tablespoon balsamic fig cream
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1 teaspoon salt
Instructions
Ask at one of the Blue Island Fish Markets for the Calamari to be cleaned and chopped.
Put the lentils into a saucepan with plenty of cold water and boil them for about twenty five minutes until they soften a little. Then drain them.
In a shallow, medium size saucepan with a lid, heat the olive oil over a medium heat and add the onion and garlic. Cook for a minute until soft and starting to smell fragrant. Add the half-boiled lentils to the pan and stir. Turn up the heat and douse with the wine. Add the tomato, salt, pepper and balsamic fig cream. Add the calamari and stir and allow to boil. Finally, add the washed and drained spinach.
Lower the heat and simmer with the lid on for 7 – 8 minutes.
Before serving, stir the parsley into the food.
Bon appétit!
