Calamari all’inzimino

The origin of the term inzimino is vague. Some scholars think it is derived from zamin, an Arabic word for a fatty or rich sauce. In contemporary Tuscan and Ligurian kitchens, inzimino refers to fish or shellfish cooked with greens in a savory and spicy broth. Beet greens or Swiss chard is most commonly used, but you could use spinach instead. Just be aware that its milder flavor might be lost with the addition of the chile peppers. Ligurian cooks might stir in some toa