1 cup long-grain rice, rinsed

2 lbs fresh spinach, rinsed, dried and roughly chopped

1 1/2 cups chicken or vegetable stock

1/2 cup plus 1 tbsp chopped fresh dill, divided

2 tbsp fresh lemon juice

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup chopped pitted green olives

Curly calamari with spinach pesto

2 cups of loosely packed spinach leaves (rinsed)

1/2 cup loosely packed parsley (rinsed)

2 cloves of garlic

1/3 cup extra-virgin olive oil plus 2 tbsp

1/2 tsp salt

1/4 tsp black pepper

2lbs. of squid (tubes and tentacles), cleaned

wedges of lemon for garnish

1. In a medium heavy pot over medium heat, add oil and heat for 30 seconds. Add onions and garlic and cook for five minutes or until onions are softened.
2. Add rice and stir to coat each grain in the oil. Add spinach (in batches) and stir until wilted. Add stock and 1/4 cup dill. Cover and cook for 20 minutes or until most of the liquid is absorbed.
3. Add lemon juice, 1/4 cup dill and season with salt and pepper, top with olives and remaining dill and cover/keep warm.
4. Into your food processor, add the spinach, parsley and garlic and process until well chopped. Now add half the salt and pepper and slowly add a stream of olive until smooth. Adjust seasoning with remaining salt and pepper. Reserve.
5. To ensure your squid tubes are cleaned inside, poke your finger into the tail end and push in – this will invert the tube and allow you to thoroughly clean the insides. Cut each tube open to make it flat then cut into very thin slices (like linguine) and add into a bowl with cleaned tentacles and toss with salt and pepper.
6. Place a large skillet onto your stovetop and turn the heat to high. Once the pan is real hot, add olive oil and calamari and saute (stir occasionally) until the squid has curled up and lightly browned. Spoon some pesto into the pan with calamari and stir and add pesto to taste.

Divide and serve your spinach rice and top with curly calamari and a wedge of lemon.