Grilled Calamari with Spinach Filling

Finely dice the shallots and thinly slice the garlic. Heat 2 tbsp olive oil in a pan and sauté the shallots until golden brown. Add the garlic and fry briefly until fragrant.

Add the baby spinach and whole rosemary sprigs to the pan. Season with salt and pepper. Once the spinach has wilted, remove the pan from the heat and let the mixture cool.

Wash and pat dry the calamari tubes. Drizzle with a little olive oil and the juice of half a lime, then season with pepper.