Grilled Calamari Stuffed with Spinach

Finely chop the shallots and slice the garlic. Sauté the shallots in 2 tablespoons of olive oil until golden, then add the garlic and let it become fragrant.

Add the spinach and whole sprigs of rosemary, season with salt and pepper.

Once the spinach reduces its volume, turn off the heat and let it cool.