Instructions: To make the Spinach: In a large skillet, heat olive oil. Add onion and garlic; saute 4 minutes. Add tomatoes, soy sauce, ginger, and hot sauce; simmer 5 minutes. Add spinach; bring to a boil. Remove from heat and keep warm.

In a dish or resealable plastic bag, place calamari, lemon juice, salt, and pepper. Toss to coat calamari. Marinate 10 minutes.

Thread six 12-inch skewers with calamari. Brush with sesame oil. Place skewers in center of cooking grate. Grill 4 minutes, turning once halfway through grilling time. Serve skewers on warm Asian spinach.

This recipe yields 6 servings.

Wine Recommendation: The briny squid and the soy-and-ginger spinach need a complex dry white. An Albarino from Spain will amaze you.

Beer Recommendation: An Asian lager, such as Tiger from Singapore, will know just how to honor the squid and handle the Asian spices in this delicate dish.

Comments: Fresh frozen calamari is the best type for peak flavor. Thaw it in your refrigerator, never at room temperature, and grill it quickly to keep it tender.

Note: If using wooden skewers, soak in water thirty minutes before using so ends wont burn during grilling time.

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