Stewed Calamari with Spinach and Garlic

1 lb cleaned calamari 

1 lb fresh spinach 

2 medium tomatoes 

2 whole garlics 

1 medium shallot 

1 stick celery crushed, dried red pepper 

oregano and basil (fresh or dried) 

white wine whole lemon 

Prepare calamari: slice bodies into 2-cm rings, and leave tentacles whole. Raw squids are tough and slippery, so be careful! 

Generously poor olive oil into a heavy, wide, flat pan, up to maybe a cm deep. Heat on medium-low (olive oil should not ever be very hot). 

Peel and roughly chop shallots and garlic, thinly chop celery. Toss into oil along with crushed pepper and generous amounts of oregano and basil. Cook through until shallots and garlic are soft (not carmelized). 

Add chopped tomatoes and pile in the spinach leaves. Once spinach is cooked down about halfway to make a little room in the pan, add squids and generous splashes of white wine. Salt and pepper to taste, and cover. 

Turn heat up to medium and stew for about 8 minutes, until squid is tender. Keep an eye on it at this point, as it's easy to overcook calamari and get rubber bands; you want them just to the point where the meat has poofed up a bit, and the outside yields to a fork. 

Remove from heat, squeeze in juice of half a lemon, and voila! Serve with the remainder of the white wine, a little bread for the broth, and slices of remaining lemon half.