Calamari Marinara requires around 45 minutes from start to finish. This gluten free and primal recipe serves 6. One portion of this dish contains roughly 32g of protein, 9g of fat, and a total of 274 calories. If you have olives, canned tomatoes, calamari tubes and tentacles, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre.
Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat.
Add garlic and onion; saut 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.