Calamari in zimino is a traditional dish originating from Tuscany and Liguria. Although there are many variations, the dish is usually made with a combination of squid, white wine, tomato paste, Swiss chard or spinach (or both), garlic, olive oil, parsley, celery, onions, salt, and black pepper.

The term in zimino refers to dishes in which the key ingredient (usually seafood) is braised in spinach or Swiss chard. The squid is cut into pieces and sautéed in a soffritto consisting of onions, celery, parsley, and garlic in olive oil.

The tomato paste is then added to the pan and simmered with the other ingredients. The chopped greens are added near the end of cooking, mixed with the squid pieces and gently braised together for a bit less than half an hour until everything is tender.