500g Calamaris (fresh or defrosted),
30g Butter or Margarine,
250g Leaf spinach (frozen),
75g Creme fraiche,
100ml dry white wine
Salt, freshly milled black pepper, ground Coriander,
Gently rinse Calamaris and pat dry. Peel and cube onions. Skin, de-seed and cube tomatoes. Gently fry onions in butter, add defrosted spinach and tomatoes. Stir in the crème fraîche, season to taste with salt, pepper and coriander.
Stuff the calamaris, place in greased flame-proof dish and add the wine. Preheat oven to 200°C and bake for 30 min.
Serve with fresh baguette, pasta or rice.