How to Prepare Blanched Spinach with Calamari and Shrimp Like a Pro

At first bite, you’ll notice a fascinating contrast: the softness of blanched spinach that preserves its vibrant color, against the firm and slightly golden texture of the seafood sautéed with garlic. The final touch of cherry tomatoes provides the necessary acidity that cleanses the palate and enhances the nuances of olive oil. It is a simple recipe, of low difficulty, that is perfect for a quick dinner that does not sacrifice elegance or well-being. Below, we share the technical secrets so that each component shines on its own.

The Secrets of Flawless Cooking

Achieving that vegetables and seafood keep their best version depends entirely on control of heat and timing. Here we share how to elevate the final result:

• Precise blanching: The goal of submerging the spinach in boiling salted water for three minutes is to soften the fiber without the leaves falling apart. The subsequent thermal shock with cold water is essential to stop the cooking abruptly and fix that bright green color that makes the dish visually appealing.

• Sautéing over high heat: Both squid rings and peeled shrimp require rapid cooking. By sautéing them with sliced garlic and olive oil, we aim to lightly brown the surface without the interior becoming tough. The key is to add the squid first, which is denser, and a couple of minutes later the shrimp, ensuring that both reach the perfect doneness simultaneously.

A Touch of Freshness on Your Table

For this dish to stand out, the assembly must be done carefully, allowing the olive oil to act as a bridge between the green leaf and the protein. The quality of the oil and the cut of the vegetables are the details that mark the difference between an ordinary recipe and a complete gastronomic experience.

BLANCHED SPINACH WITH CALAMARI AND SHRIMP | RECIPE

Ingredients

• 500 grams spinach

• 200 grams squid rings

• 200 grams peeled shrimp

• 2 garlic cloves

• A few sprigs of chives

• 16 cherry tomatoes

• 8 tablespoons olive oil

• Salt to taste

Preparation

1. Thoroughly rinse the spinach under running water. Blanch them in a pot of boiling water with salt for 3 minutes.

2. Remove the spinach from the hot water and immediately plunge them into cold water to stop cooking. Drain well and set aside.

3. Slice the garlic cloves into thin slivers. In a skillet, heat 4 tablespoons of olive oil and sauté the garlic until it releases its aroma.

4. Season the squid rings and peeled shrimp with salt. Add them to the pan with the garlic; cook the squid rings first and, after a brief moment, incorporate the shrimp. Sauté everything for 2 minutes until they change color and are at their perfect point.

5. Sprinkle the finely chopped chives over the seafood and remove from heat.

6. On the presentation plate, place a bed of slightly warmed spinach. Dress with a thread of olive oil, a pinch of salt, and the cherry tomatoes cut into quarters.

7. Distribute the sautéed squid rings and shrimp over the spinach base, serving immediately to enjoy the ideal temperature.

This dish stands out for being low in calories and free of trans fats, making it a healthy option to include in your weekly menu. Remember that the freshness of the ingredients is the best ally to obtain an exceptional result in every bite.

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