Recently, I was walking through Whole Foods when some really nice-looking fresh squid caught my eye. I knew right away that it was the perfect time to try a new calamari recipe at home. I bought some and headed back to make a beautiful sautéed calamari dish. It’s so easy—anyone can do it! If you’ve ever wanted to cook calamari but weren’t sure where to start, this calamari recipe is a great place to begin.
Sautéing is a great way to cook seafood whether you’re a veteran chef or it’s your first time.
I love testing out different ways to cook my favorite foods. I’ve made calamari in many different ways. I’ve fried it, boiled it, baked it and I strongly believe that sauteed calamari is my favorite.
I have a really great calamari recipe that I want to share with you.
What is Sautéing?
When you saute something you are cooking with high heat and a small amount of oil or fat. It’s normally a fast method of cooking.
The average temperature for sautéing is around 350 degrees Fahrenheit and it is done in a shallow pan.
The Main Ingredients Needed for the Sauteed Calamari Recipe
For this quick recipe you only need a handful of ingredients.
Calamari: like most calamari dishes, you can buy fresh calamari or frozen calamari. If you buy it frozen, look for calamari that is already cleaned.
No matter which type of squid you buy, it is made up of the body, which is a long tube and the tentacles, which are what people often refer to as the legs.
Olive Oil: we are going to be using olive oil as the fat to saute this dish. You can use extra virgin if you have it. You can also use a lighter olive oil with a higher smoke point.
Garlic: use some fresh garlic. A couple garlic cloves will be enough for this recipe.
Seasoning: the usual suspects will be involved. The Kosher salt, black pepper and red chili flakes.
Parsley: I always like using parsley when I cook seafood. You can use fresh parsley if you have it. Dried parsley will work fine too.
Tomatoes: for this recipe you can use a can of crushed tomatoes or some tomato sauce if you have it made. If you have a favorite brand of tomato sauce from the grocery store, feel free to use it.
Flavorful Twists on This Calamari Recipe
One of the best things about a good calamari recipe is how easy it is to customize. You can keep it simple, or you can add a few bold ingredients to take the flavors up a notch.
If you like a little briny kick, toss in some capers or sliced olives while sautéing. For a hint of heat, chopped hot peppers or a dash of red pepper flakes do the trick. Want more depth? Garlic and green onions add layers of flavor, while a squeeze of fresh lemon juice brightens everything up. If you love a little crunch, sprinkle some toasted breadcrumbs on top before serving.
There’s no wrong way to do it—just tweak the flavors to make this calamari recipe your own!
How to Make the Sauteed Calamari Recipe
The first thing we have to do is prepare the calamari. Take the calamari tube and cut them into rings about a half inch wide.
Get a large frying pan and add a couple tablespoons of oil. I like using a large pan so all of the calamari has enough room to touch the hot surface of the pan without overcrowding.
Put the pan on medium high heat and add your chopped garlic. We want the garlic to heat up slowly and flavor the oil. If you notice that the garlic is starting to cook too fast, turn the stove down to low heat to prevent it from burning. This step should take 2-3 minutes.
Pat your raw calamari with a paper towel to remove any excess moisture. Now add them to the pan. Make sure you put in the calamari rings and tentacles.
Season the calamari with a pinch of salt, black pepper and the red pepper flakes.
With the pan on medium heat, keep the calamari moving by tossing the pan or stirring it with a wooden spoon for about 2 minutes.
When the calamari starts to become firm and develop a sear on the outside, add the tomato sauce and parsley. Allow the calamari to simmer in the tomato sauce for another 3-4 minutes on medium high heat.
Taste the calamari during the process and put in some additional salt if needed.
Transfer the cooked calamari and sauce to a serving dish and enjoy!
Sauteed Calamari FAQs
Q: I prefer a white sauce. Can I make it without tomato sauce?
A: Yes. Follow the same process, but instead of using tomato sauce, add white wine, butter and lemon juice.
Q: Can I turn this into a pasta dish?
A: Absolutely. Boil some spaghetti or linguine, drain it and add it right into the large skillet with the sauteed calamari. Toss it well so the pasta soaks up all of the sauce and serve it up!
Q: What can I do with the leftovers?
A: If you have leftover sauteed calamari, put it in an airtight container and store it in the fridge for up to 3 days. I think the flavors get better overnight and the next day you have something really good. You can boil some pasta and make another meal out of it.
You can also get some pizza dough and make a Calamari Fra Diavolo pizza with grated Romano cheese and added hot red peppers.
What Should I Serve with the Sauteed Calamari?
Salad: A simple mixed green salad with a red wine vinaigrette.
Side Dish: Sauteed red and yellow peppers with olive oil and capers. Alternatively, try making a simple bruschetta.
Wine: A crisp white will go well with this dish. Try an Etna Bianca from Sicily.
Bread: A rustic and crusty bread that you can use to soak up all of the sauce.
Creative Ways to Serve This Calamari Recipe Beyond the Plate
Sure, sautéed calamari is great on its own, but why stop there? There are plenty of fun and delicious ways to use it beyond just plating it up.
For a fresh and light option, toss it into a warm seafood salad with arugula, cherry tomatoes, and a squeeze of lemon. Want something more indulgent? Pile it onto grilled bread for bruschetta and let the juices soak into the crusty bread. If you’re in the mood for a sandwich, stuff it into a toasted hoagie roll with some melted cheese and spicy aioli for the ultimate calamari sub.
Feeling fancy? Spoon it over creamy polenta for a restaurant-quality dish, or go all out and use it as a topping for a seafood pizza with fresh mozzarella and basil. However you decide to serve it, this calamari recipe is more versatile than you might think!
Time to Try This Calamari Recipe for Yourself
Now that you’ve got everything you need to make a perfect calamari recipe, it’s time to fire up the stove and give it a shot. Whether you keep it classic or add your own twist with extra seasonings and toppings, this dish is guaranteed to be a hit.
So, how do you like to serve your sautéed calamari? Do you stick to the traditional way, or do you have a creative spin of your own? Drop a comment below—I’d love to hear your favorite ways to enjoy it!
Print
Quick and Easy Sauteed Calamari
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
16 oz clean calamari
2 garlic cloves, crushed
1 can of crushed tomatoes or tomato sauce
Kosher salt, black pepper, parsley, and chili pepper flakes to taste
Instructions
- Prepare the calamari. Take the calamari tube and cut it into rings about a half inch wide.
- Get a large frying pan and add a couple tablespoons of oil. I like using a large pan so all of the calamari has enough room to touch the hot surface of the pan without overcrowding.
- Put the pan on medium high heat and add your chopped garlic. We want the garlic to heat up slowly and flavor the oil. If you notice that the garlic is starting to cook too fast, turn the stove down to low heat to prevent it from burning. This step should take 2-3 minutes.
- Pat your raw calamari with a paper towel to remove any excess moisture. Now add them to the pan. Make sure you put in the calamari rings and tentacles.
- Season the calamari with a pinch of salt, black pepper and the red pepper flakes.
- With the pan on medium heat, keep the calamari moving by tossing the pan or stirring it with a wooden spoon for about 2 minutes.
- When the calamari starts to become firm and develop a sear on the outside, add the tomato sauce and parsley. Allow the calamari to simmer in the tomato sauce for another 3-4 minutes on medium high heat.
- Taste the calamari during the process and put in some additional salt if needed.
- Transfer the cooked calamari and sauce to a serving dish and enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Seafood
4 Responses
Will you Marry Me?!!
Can I prepare ahead of time and reheat?
Yes, you can.
Thank you; all the other calamari recipes I can find online involve deep/shallow frying or using an air fryer. I can tell this will taste great even before I’ve made it! Though I’m FODMAP-intolerant so I’ll have to use garlic-infused oil and some chopped chives / garlic chives / green onion tops, which doesn’t give quite the same flavor, but it’s something.