Enzo’s Izimino — Robert St. John

Ingredients

• ¼ cup Extra virgin olive oil
• 1 ¼ tsp Crushed red pepper
• 1 Tbl Garlic, minced
• 2 Tbl Italian flat leaf parsley, chopped
• 1 Tbl + ½ tsp Kosher salt
• 2 ½ lbs. Calamari, tentacles and sliced tubes
• 1 each – 28 oz. can whole peeled tomatoes
• 2 cups Shrimp stock (see recipe)
• 2 bunches Swiss chard, stems removed and rough chopped
• 5 oz. Fresh spinach, stems removed and rough chopped