If you’re always looking for fresh inspiration in the kitchen, these zesty Italian calamari recipes are a must-try. Picture yourself enjoying a delightful lemon garlic calamari pasta or crunching on perfectly fried calamari with marinara sauce. Each recipe is a little taste of Italy that promises to brighten up your meals. I’ve gathered these delicious dishes to spark your culinary creativity. Get ready to explore flavors that are sure to become new favorites.
Classic Fried Calamari With Marinara Sauce
Classic Fried Calamari With Marinara Sauce is a timeless Italian appetizer that delights with its crispy texture and savory flavor. The dish features tender squid that’s lightly breaded and fried to golden perfection, then paired with a rich, tangy marinara sauce for dipping. It’s a beloved favorite at Italian restaurants and an impressive addition to any home-cooked meal.
Whether you’re hosting a dinner party or enjoying a family meal, this recipe will surely be a hit. The key to achieving the perfect fried calamari lies in the preparation of the squid and the quality of the frying oil. Fresh, high-quality squid guarantees tenderness, while the right oil temperature assures a crispy coating without being greasy.
Paired with a homemade marinara sauce, the dish offers a balance of flavors and textures that’s truly irresistible. Serve this as a starter or part of a seafood feast to create a memorable dining experience.
Ingredients (Serves 4-6):
- 1 pound fresh squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup buttermilk
- Vegetable oil, for frying
- 2 cups marinara sauce
- 1 lemon, cut into wedges
Cooking Instructions:
- Prepare the Squid: Rinse the squid rings under cold water and pat them dry with paper towels. This guarantees that the coating adheres properly and the calamari fries up crispy.
- Mix the Dry Ingredients: In a shallow bowl, combine the flour, cornmeal, salt, black pepper, and paprika. Stir well to assure an even distribution of the spices.
- Coat the Squid: Pour the buttermilk into a separate bowl. Dip each squid ring into the buttermilk, allowing any excess to drip off, then dredge it in the flour mixture, coating it completely. Place the coated rings on a baking sheet lined with parchment paper.
- Heat the Oil: In a deep frying pan or Dutch oven, pour enough vegetable oil to cover the squid rings completely. Heat the oil to 350°F (175°C). Use a thermometer to keep the temperature consistent for ideal frying.
- Fry the Calamari: Working in batches, carefully lower the squid rings into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the calamari and transfer to a plate lined with paper towels to drain excess oil.
- Warm the Marinara Sauce: While frying the calamari, gently heat the marinara sauce in a saucepan over medium-low heat until warmed through.
- Serve: Arrange the fried calamari on a serving platter with lemon wedges and a bowl of warm marinara sauce for dipping. Serve immediately for the best texture.
Extra Tips:
To guarantee the calamari is tender, avoid overcooking as it can become rubbery. Maintaining the oil temperature is essential; if it cools down too much, the calamari will absorb excess oil and become greasy.
For a twist, add a pinch of cayenne pepper to the flour mixture for a hint of heat. Additionally, freshly squeezed lemon juice over the fried calamari enhances its flavor profile. Enjoy this dish immediately after frying for ideal crispiness.
Lemon Garlic Calamari Pasta
The preparation of Lemon Garlic Calamari Pasta involves a quick and easy cooking process, making it ideal for both weeknight dinners and special occasions. The calamari cooks swiftly, guaranteeing it remains tender and succulent, while the lemon and garlic add a rejuvenating twist that elevates the dish.
A sprinkle of fresh parsley and a hint of chili flakes finish it off, adding a vibrant color and a subtle kick. Best enjoyed with a glass of white wine, this dish is a reflection of the beauty of Italian cuisine—simple ingredients, skillfully prepared.
Ingredients (Serves 4-6):
- 1 pound (450g) calamari, cleaned and sliced into rings
- 12 ounces (340g) spaghetti or linguine
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Zest and juice of 1 large lemon
- 1/4 cup (60ml) white wine (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for serving
Cooking Instructions:
1. Prepare the Pasta: Begin by bringing a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Cook the Calamari: Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1 minute.
Add the calamari rings to the skillet, stirring frequently for 2-3 minutes until they become opaque and tender. Be careful not to overcook them as they can become rubbery.
3. Add Flavor: Pour in the lemon juice and zest, along with the white wine (if using). Allow the mixture to simmer for another minute, letting the flavors meld together. Season with salt and black pepper to taste.
4. Combine Ingredients: Add the cooked pasta to the skillet, tossing well to guarantee it’s evenly coated with the lemon-garlic sauce. If the pasta appears dry, gradually add some reserved pasta water until the desired consistency is reached.
5. Garnish and Serve: Remove the skillet from the heat and stir in the chopped parsley. Serve the Lemon Garlic Calamari Pasta immediately, with lemon wedges on the side for additional zest.
Extra Tips: When preparing calamari, it’s essential to clean them thoroughly and cook them quickly to maintain their tender texture.
If you prefer, you can substitute the spaghetti or linguine with any pasta of your choice, such as fettuccine or pappardelle. For an extra touch of flavor, consider adding a pinch of saffron to the sauce.
Remember that the key to this dish is balancing the flavors—make sure the garlic doesn’t overpower the delicate taste of the calamari, and adjust the lemon to suit your preference.
Calamari With Spicy Tomato Sauce
Calamari With Spicy Tomato Sauce is a delicious and vibrant dish that brings the flavors of the Mediterranean to your table. This recipe combines tender calamari with a rich, spicy tomato sauce that’s perfect for any seafood lover. The dish isn’t only flavorful but also relatively quick to make, making it ideal for both weeknight dinners and special occasions.
With the right balance of heat and tanginess from the tomato sauce, this calamari dish is sure to impress your guests. This recipe serves 4-6 people and is perfect to serve with crusty bread or over a bed of pasta. The calamari is cooked just until tender, guaranteeing it isn’t rubbery, while the tomato sauce is spiced up with red pepper flakes for a kick.
Fresh herbs and a splash of white wine add depth to the dish, making it a delightful meal that showcases the simplicity and elegance of Italian cuisine.
Ingredients:
- 2 pounds of fresh calamari, cleaned and cut into rings
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup dry white wine
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Calamari: Begin by confirming your calamari is thoroughly cleaned. If not already done, remove the head, beak, and cartilage from the calamari. Rinse under cold water and cut the bodies into rings about 1/2 inch thick.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Cook the Sauce: Add the crushed tomatoes to the skillet, stirring to combine with the onions and garlic. Pour in the white wine and add the red pepper flakes, salt, pepper, and sugar. Stir well and let the sauce simmer for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook the Calamari: Add the calamari rings to the skillet, stirring to coat them in the sauce. Cook for 5-7 minutes, or until the calamari is tender. Be careful not to overcook, as this can make the calamari rubbery.
- Finish the Dish: Stir in the chopped basil and parsley, then remove the skillet from the heat. Taste and adjust the seasoning if necessary.
- Serve: Transfer the calamari and sauce to a serving dish. Garnish with additional fresh herbs if desired, and serve with lemon wedges on the side.
Extra Tips:
When cooking calamari, timing is key. It’s important to cook it quickly over medium-high heat, or to braise it for an extended period to guarantee tenderness. Anything in between can result in a tough texture.
For an even richer flavor, you can use fresh tomatoes during the peak of tomato season. Simply blanch, peel, and crush them before adding to the pan. Also, consider serving this dish with a side of crusty Italian bread to soak up the delicious sauce, making every bite a taste of Italy.
Grilled Calamari Salad With Arugula
Grilled Calamari Salad With Arugula is a delightful Italian-inspired dish that combines the tender, smoky flavors of grilled calamari with the peppery freshness of arugula. This salad isn’t only visually appealing but also bursting with flavor, making it perfect for a light lunch or a starter course for dinner.
The combination of charred calamari, tangy lemon juice, and the slight bitterness of arugula creates a harmonious balance that’s both invigorating and satisfying. This dish can be prepared relatively quickly, making it an ideal choice for those who want to enjoy a gourmet experience without spending hours in the kitchen.
The key to achieving the perfect texture and flavor in this salad is in grilling the calamari just right and balancing the ingredients in the salad for a well-rounded taste. Let’s plunge into the recipe, which serves 4-6 people.
Ingredients:
- 1.5 pounds of calamari, cleaned and cut into rings
- 5 tablespoons of extra virgin olive oil
- 3 tablespoons of fresh lemon juice
- 2 cloves of garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon of red pepper flakes
- 6 cups of fresh arugula
- 1 cup of cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup of fresh basil leaves, torn
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine 3 tablespoons of extra virgin olive oil, fresh lemon juice, minced garlic, salt, black pepper, and red pepper flakes. Mix well to create a marinade for the calamari.
- Marinate the Calamari: Add the cleaned calamari rings into the bowl, making sure they’re well-coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
- Preheat the Grill: While the calamari is marinating, preheat your grill to medium-high heat. If using a grill pan indoors, heat it over medium-high heat as well.
- Grill the Calamari: Once the grill is hot, remove the calamari from the marinade and grill them for 2-3 minutes on each side until they’re opaque and have light grill marks. Be careful not to overcook, as calamari can become tough quickly.
- Assemble the Salad: In a large salad bowl, combine the fresh arugula, cherry tomatoes, red onion, and fresh basil leaves. Drizzle with the remaining 2 tablespoons of olive oil, and season with a pinch of salt and pepper.
- Add Calamari to the Salad: Gently toss the grilled calamari with the salad ingredients. Make sure everything is evenly distributed.
- Serve: Transfer the salad to a serving platter or individual plates. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Extra Tips:
When grilling the calamari, make sure that your grill or grill pan is sufficiently hot to get a quick sear, which helps in locking the juices and preventing the calamari from becoming rubbery.
If you don’t have access to a grill, a hot skillet can be an excellent alternative. Additionally, this salad can be customized by adding other ingredients like roasted red peppers or olives for a more complex flavor profile.
Finally, always taste your salad before serving to adjust the seasoning to your preference, as the balance of flavors is key in this dish.
Calamari Risotto With Parmesan
Calamari Risotto With Parmesan is a delightful and elegant seafood dish that brings a touch of Italy to your dining table. This dish combines the tender and mild flavor of calamari with the creamy richness of risotto, enhanced by the nutty and savory notes of Parmesan cheese. Perfect for a cozy family dinner or an impressive meal for guests, this recipe highlights the harmonious blend of seafood and cheese, capturing the essence of Italian cuisine.
The key to a successful Calamari Risotto With Parmesan lies in the quality of the ingredients and the careful attention to cooking techniques. The risotto must be cooked slowly, allowing the flavors to meld and the rice to reach the perfect creamy consistency. Fresh calamari adds a delicate and slightly sweet flavor that complements the salty and umami-rich Parmesan. This dish is best enjoyed fresh off the stove, with a sprinkle of fresh herbs to add a pop of color and freshness.
Ingredients for 4-6 servings:
- 1 lb fresh calamari, cleaned and cut into rings
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Broth: Begin by heating the chicken or vegetable broth in a saucepan over low heat. Keep it warm throughout the cooking process, as adding warm broth helps the risotto cook evenly.
- Sauté the Aromatics: In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Toast the Rice: Add the Arborio rice to the skillet and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and starts to look translucent around the edges.
- Deglaze with Wine: Pour in the dry white wine and stir continuously until the liquid is mostly absorbed by the rice, releasing its aromas and flavors.
- Cook the Risotto: Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and tender with a slight bite.
- Cook the Calamari: In a separate pan, heat the butter over medium-high heat. Add the calamari rings and cook for 2-3 minutes until just opaque and tender. Be careful not to overcook, as calamari can become rubbery.
- Combine and Season: Once the risotto is cooked, gently fold in the cooked calamari and grated Parmesan cheese. Season with salt and pepper to taste, and stir until well combined and creamy.
- Serve and Garnish: Transfer the risotto to serving plates, garnish with fresh parsley, and serve with lemon wedges on the side for a touch of brightness.
Extra Tips:
When cooking Calamari Risotto With Parmesan, it’s important to use fresh calamari for the best flavor and texture. If fresh calamari isn’t available, frozen calamari can also be used, but make sure to thaw it thoroughly before cooking.
Stirring the risotto constantly is essential to achieve the creamy texture characteristic of this dish. Finally, letting the risotto rest for a couple of minutes before serving allows the flavors to fully develop, offering a more enriched taste experience.
Stuffed Calamari With Breadcrumbs and Herbs
Stuffed Calamari With Breadcrumbs and Herbs is a delightful Italian dish that highlights the tender, delicate flavors of calamari paired with a savory stuffing. This recipe combines fresh herbs, breadcrumbs, and a hint of garlic to create a filling that complements the natural taste of the calamari perfectly.
It’s an impressive dish that’s perfect for family gatherings or a special dinner, bringing a taste of the Mediterranean to your table.
The process of making Stuffed Calamari With Breadcrumbs and Herbs involves preparing a mixture that will be used to stuff the calamari tubes. The calamari are then cooked until tender, allowing the flavors of the stuffing to infuse into the dish.
The combination of textures from the soft calamari and the crunchy breadcrumbs, along with the aromatic herbs, results in a dish that’s both satisfying and elegant. This recipe serves 4-6 people, making it ideal for a small dinner party or a family meal.
Ingredients (for 4-6 servings):
- 12 medium-sized calamari tubes, cleaned
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup white wine
- 2 tablespoons tomato paste
- 1 cup chicken or vegetable broth
- Toothpicks or kitchen twine
Cooking Instructions:
- Prepare the Filling: In a mixing bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, chopped basil, lemon zest, salt, and pepper. Drizzle with olive oil and mix thoroughly until the ingredients are well combined and moist.
- Stuff the Calamari: Carefully spoon the breadcrumb mixture into each calamari tube, filling them about 3/4 full. Be cautious not to overfill as the stuffing will expand during cooking. Secure the open ends with toothpicks or tie with kitchen twine to prevent the stuffing from spilling out.
- Sauté the Stuffed Calamari: Heat a large skillet over medium heat and add a drizzle of olive oil. Place the stuffed calamari in the skillet and cook for about 2-3 minutes on each side until they’re lightly browned. This step helps to seal the flavor and adds a bit of color.
- Prepare the Sauce: In the same skillet, add the white wine, tomato paste, and chicken broth. Stir well to combine and bring the mixture to a simmer.
- Simmer the Calamari: Reduce the heat to low and return the stuffed calamari to the skillet. Cover and let them simmer in the sauce for about 20-25 minutes, or until the calamari are tender and the stuffing is cooked through.
- Serve: Remove the toothpicks or twine before serving. Arrange the calamari on a platter, spoon some of the sauce over the top, and garnish with additional chopped parsley if desired.
Extra Tips:
When cleaning the calamari, make sure to remove the quill and any interior membranes to achieve a smooth texture. If fresh calamari isn’t available, frozen calamari tubes can be used, just make sure they’re fully thawed before stuffing.
Be careful not to overcook the calamari, as they can become rubbery. The sauce can be adjusted to your taste; for a spicier kick, consider adding a pinch of red pepper flakes. Serve with a side of crusty bread to soak up the flavorful sauce.
Calamari and White Bean Stew
Calamari and White Bean Stew is a delightful Italian dish that brings together the tender textures of calamari with the heartiness of white beans. This comforting stew is perfect for a cozy dinner with family or friends, offering a rich blend of flavors from the sea and the earth. The calamari, when cooked just right, becomes tender and succulent, while the white beans lend a creamy backdrop to the dish, absorbing the fragrant aromas of tomatoes, garlic, and herbs.
The beauty of this recipe lies in its simplicity and depth of flavor, making it an ideal choice for both novice and experienced cooks looking to explore Italian cuisine. The stew is best served with crusty bread, allowing you to savor every drop of the delicious broth. With a preparation time of under an hour, this stew is a wonderful option for a weeknight meal or a weekend gathering, providing a wholesome and satisfying experience for 4-6 people.
Ingredients:
- 1 1/2 pounds of cleaned calamari, cut into rings
- 2 cans (15 oz each) of white beans, drained and rinsed
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Juice of one lemon
Cooking Instructions:
- Prepare the Ingredients: Start by thoroughly rinsing the calamari under cold water, ensuring it’s clean. Pat it dry with paper towels and cut it into rings. Drain and rinse the white beans, and set them aside.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Stew Base: Add the diced tomatoes, chicken or vegetable broth, dried oregano, dried thyme, and crushed red pepper flakes to the pot. Stir everything together and bring the mixture to a simmer.
- Cook the Calamari: Gently add the calamari rings to the pot. Cover the pot and let it simmer for about 20 minutes. This will allow the calamari to cook through and the flavors to meld together.
- Add the Beans: Stir in the white beans, ensuring they’re evenly distributed throughout the stew. Continue to cook for an additional 10 minutes, allowing the beans to heat through and absorb some of the broth’s flavors.
- Season and Finish: Taste the stew and add salt and pepper as needed. Stir in the fresh lemon juice and chopped parsley, giving the stew a fresh and zesty finish.
- Serve: Ladle the stew into bowls and garnish with extra parsley if desired. Serve hot with crusty bread on the side.
Extra Tips:
For the best results, use fresh calamari if available, as it tends to be more tender than frozen. Be cautious not to overcook the calamari; otherwise, it may become rubbery.
If you prefer a thicker stew, you can mash some of the beans before adding them to the stew. For an extra touch of flavor, consider adding a splash of white wine to the stew before simmering, allowing the alcohol to cook off and leaving a nuanced depth of flavor.
Enjoy this stew with a glass of your favorite Italian wine for a complete dining experience.
Calamari Fra Diavolo
Calamari Fra Diavolo is a spicy, flavorful Italian dish that showcases tender calamari in a robust tomato sauce with a fiery kick. This dish gets its name from the Italian word “Fra Diavolo,” meaning “Brother Devil,” which references the spicy nature of the sauce. Perfect for those who enjoy a bit of heat, this recipe combines the sweetness of tomatoes with the bold flavors of garlic, red pepper flakes, and white wine. The calamari absorbs these flavors beautifully, resulting in a dish that’s both aromatic and satisfying.
This recipe is ideal for a dinner party or a cozy family meal, offering a delightful balance of textures and tastes. The calamari becomes tender and succulent when cooked in the rich sauce, while the inclusion of fresh herbs like basil and parsley adds a revitalizing touch. Served over a bed of pasta or with crusty bread to soak up the sauce, Calamari Fra Diavolo is sure to impress your guests and leave everyone asking for seconds. Here’s how to make this spicy classic for 4-6 people.
Ingredients:
- 2 pounds calamari, cleaned and cut into rings
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry white wine
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 pound spaghetti or linguine
- Lemon wedges for serving (optional)
Instructions:
- Prepare the Calamari: Begin by cleaning the calamari thoroughly under cold water. Pat them dry with paper towels, then cut the bodies into rings and tentacles into smaller pieces. Set aside.
- Heat the Olive Oil: In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the Spice: Sprinkle in the crushed red pepper flakes, stirring them into the garlic and oil. Let them cook for another 30 seconds to release their heat.
- Incorporate the Liquids: Pour in the white wine and allow it to simmer for 2-3 minutes until it reduces slightly. Then, add the crushed tomatoes and stir everything together. Bring the mixture to a gentle simmer.
- Simmer the Sauce: Season the sauce with salt and freshly ground black pepper to taste. Allow it to simmer on low heat for about 15 minutes, letting the flavors meld together.
- Cook the Calamari: Add the calamari rings and tentacles to the simmering sauce. Stir well to coat the calamari evenly. Let it cook for 2-3 minutes, ensuring the calamari becomes tender but not overcooked.
- Cook the Pasta: While the calamari is cooking, bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.
- Finish the Dish: Stir the fresh basil and parsley into the sauce, allowing them to wilt slightly. Adjust seasoning if necessary.
- Serve: Toss the cooked pasta with the calamari sauce or serve the sauce over the pasta. Garnish with additional herbs and a squeeze of lemon if desired.
Extra Tips:
When cooking calamari, timing is essential. Overcooking can lead to a rubbery texture, so it’s important to keep a close eye on it, cooking only until just tender.
If you prefer a less spicy dish, reduce the amount of crushed red pepper flakes to suit your taste. Additionally, using fresh, high-quality ingredients like ripe tomatoes and good olive oil can elevate the dish remarkably.
Finally, pairing your Calamari Fra Diavolo with a crisp white wine will complement the meal perfectly.
Baked Calamari With Herbs and Lemon
Baked Calamari With Herbs and Lemon is a delightful Italian dish that combines the tender texture of calamari with the fresh flavors of herbs and zesty lemon. This recipe is perfect for those who love seafood and are looking for a healthier alternative to the traditional fried calamari. The baking process guarantees that the calamari retains its delicate flavor while the herbs and lemon enhance its natural taste.
This dish isn’t only simple to prepare but also makes for an impressive presentation, ideal for a family dinner or a gathering with friends. The combination of fresh parsley, oregano, and thyme creates a fragrant herb crust that contrasts beautifully with the slight chewiness of the calamari. The lemon adds a bright, invigorating note that cuts through the richness of the dish.
Baking the calamari instead of frying makes this dish both lighter and easier to prepare, allowing you to enjoy the true taste of the sea. Serve it as an appetizer or a main course, and pair it with a crisp white wine for a truly Italian dining experience.
Ingredients (for 4-6 servings):
- 1.5 pounds of calamari rings
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee it’s at the perfect temperature for baking the calamari.
- Prepare the Calamari: Rinse the calamari rings under cold water and pat them dry with paper towels to remove excess moisture. This step is vital for achieving a crispy texture.
- Make the Herb Mixture: In a large bowl, combine olive oil, minced garlic, salt, pepper, parsley, oregano, thyme, lemon zest, and lemon juice. Mix well to create a fragrant herb mixture.
- Coat the Calamari: Add the calamari rings to the bowl and toss them until they’re evenly coated with the herb mixture. This guarantees each piece is flavorful.
- Prepare the Breadcrumb Mixture: In a separate small bowl, combine the breadcrumbs and grated Parmesan cheese. Mix well.
- Bread the Calamari: Dip each calamari ring into the breadcrumb mixture, pressing gently to adhere. Place the coated rings on a baking sheet lined with parchment paper.
- Bake the Calamari: Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the calamari is cooked through and the breadcrumb coating is golden brown and crispy.
- Serve: Once baked, remove the calamari from the oven and let it cool slightly before serving. Garnish with additional parsley and lemon wedges for extra flavor.
Extra Tips:
When preparing Baked Calamari With Herbs and Lemon, it’s important to use fresh herbs for the most vibrant flavor. If fresh herbs are unavailable, dried herbs can be substituted, but use half the amount called for in the recipe.
Additionally, make sure the calamari is dry before coating it with the herb mixture to prevent sogginess. For a spicier kick, consider adding a pinch of red pepper flakes to the breadcrumb mixture. Finally, serve the calamari immediately after baking to enjoy its best texture and taste.
Calamari Fritti With Aioli
Calamari Fritti, or fried squid, is a classic Italian appetizer that’s loved for its light, crispy texture and rich flavor. Paired with a zesty aioli, this dish makes for a perfect starter or snack that’s sure to impress your guests. The key to achieving the perfect calamari fritti lies in the freshness of the squid and the crispness of the batter. Confirming that the calamari rings are evenly coated and fried at the right temperature will give you that irresistible crunch that pairs beautifully with the creamy aioli.
Aioli, a garlic-infused mayonnaise, adds a deliciously tangy and smooth complement to the crispy calamari. Made with simple ingredients, it’s an easy dip to whip up while you prepare the squid. The combination of the fried calamari and the aioli creates a harmonious balance of flavors and textures, making it an irresistible treat. This recipe yields enough to serve 4-6 people, perfect for a small gathering or family meal.
Ingredients:
- 1 pound fresh squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups vegetable oil, for frying
- Lemon wedges, for serving
For the Aioli:
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
- Prepare the Aioli: In a small mixing bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until well blended, then season with salt and pepper to taste. Cover and refrigerate the aioli to let the flavors meld while you prepare the calamari.
- Prepare the Squid: Rinse the squid rings under cold water and pat them dry with paper towels. Confirming the squid is thoroughly dry is vital for achieving a crispy coating.
- Mix the Coating: In a large bowl, combine the flour, cornmeal, salt, pepper, and paprika. Mix well to confirm the seasoning is evenly distributed.
- Coat the Squid: Add the squid rings to the flour mixture and toss until each piece is well-coated. Shake off any excess flour before frying.
- Heat the Oil: In a large, deep skillet or a fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature to confirm even frying.
- Fry the Squid: Carefully add the coated squid rings to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes, until golden brown and crispy. Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil.
- Serve: Arrange the calamari on a serving platter, garnish with lemon wedges, and serve immediately with the prepared aioli on the side.
Extra Tips:
For an extra crispy texture, try double-coating the calamari by dipping them back into the flour mixture after an initial light coating. Additionally, confirm the oil is at the correct temperature before frying to prevent the calamari from becoming soggy; an oil thermometer is handy for this.
Finally, serve the dish immediately after frying to maintain its crispness, and enjoy with a squeeze of fresh lemon juice to enhance the flavors.
Calamari and Cherry Tomato Linguine
Calamari and Cherry Tomato Linguine is an elegant yet straightforward Italian dish that brings the flavors of the sea and the garden to your dinner table. This recipe combines tender calamari with juicy cherry tomatoes, fresh herbs, and perfectly cooked pasta, offering a delightful balance of textures and tastes. The key to this dish lies in the quality of the ingredients, where fresh calamari and ripe tomatoes shine, creating a vibrant and satisfying meal that’s perfect for any occasion.
Ideal for a family dinner or a gathering with friends, this Calamari and Cherry Tomato Linguine can be prepared in under 30 minutes, making it a convenient yet impressive option. This dish serves 4-6 people, making it a great choice for entertaining. The combination of garlic, olive oil, and a hint of chili adds depth to the flavors, while the linguine absorbs the tangy, aromatic sauce, ensuring every bite is a delightful experience.
Ingredients for 4-6 servings:
- 500g linguine
- 500g fresh calamari, cleaned and cut into rings
- 400g cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1 teaspoon red chili flakes
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested and juiced
Cooking Instructions:
- Prepare the Pasta: Begin by boiling a large pot of salted water. Add the linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside, reserving about 1/2 cup of the pasta cooking water.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
- Cook the Calamari: Increase the heat to medium-high and add the calamari rings to the skillet. Cook for about 2-3 minutes, stirring occasionally, until the calamari is just opaque.
- Add Tomatoes and Wine: Stir in the cherry tomatoes and cook for another 2 minutes until they begin to soften. Pour in the white wine and let it simmer for about 3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet along with the reserved pasta water. Toss everything together, ensuring the pasta is well coated with the sauce. Season with salt and black pepper to taste.
- Finish and Serve: Remove the skillet from the heat and stir in the lemon juice, zest, and chopped parsley. Serve immediately, garnished with additional parsley if desired.
Extra Tips:
When preparing Calamari and Cherry Tomato Linguine, it’s essential not to overcook the calamari, as it can quickly become rubbery. Aim for a quick cook time to maintain its tender texture.
Additionally, using fresh cherry tomatoes will provide the best flavor and sweetness, enhancing the overall taste of the dish. If you’re looking to add a richer flavor, consider adding a small amount of butter at the end of cooking. Enjoy this dish with a side of crusty bread to soak up any leftover sauce.
Calamari in Black Ink Sauce
Calamari in Black Ink Sauce is a luxurious and flavorful dish hailing from the coastal regions of Italy. The dish is renowned for its striking appearance and rich flavors, featuring tender calamari cooked in a savory black ink sauce. The sauce, made from the ink of the squid, imparts a unique briny flavor that’s both deep and slightly sweet, perfectly complementing the delicate taste of the calamari. Served with crusty Italian bread or over a bed of pasta, this dish is sure to impress with both its taste and visual appeal.
Preparing Calamari in Black Ink Sauce might seem intimidating at first, but with the right ingredients and a bit of patience, you’ll find that it’s a feasible and rewarding endeavor. The key to this dish is using fresh calamari and high-quality squid ink to guarantee the flavors are as vibrant as possible. Whether you’re serving it at a dinner party or enjoying a cozy meal at home, this recipe will transport your taste buds straight to the Mediterranean coast.
Ingredients for 4-6 people:
- 1 kg fresh calamari, cleaned and cut into rings
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 cup dry white wine
- 1 cup fish stock
- 3-4 sachets (about 12g) of squid ink
- 1 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Calamari: Start by cleaning the calamari thoroughly if it hasn’t been pre-cleaned. Cut the body into rings and the tentacles into manageable pieces. Pat them dry with paper towels to remove excess moisture.
- Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Cook the Calamari: Increase the heat to medium-high and add the calamari to the pan. Sauté for 2-3 minutes until the calamari just begins to turn opaque.
- Deglaze the Pan: Pour in the dry white wine, scraping off any bits stuck to the bottom of the pan. Allow the wine to reduce by half, which should take about 5 minutes.
- Add the Ink: Stir in the squid ink, fish stock, and crushed red pepper flakes. Season with salt and black pepper according to your taste. Bring the mixture to a simmer.
- Simmer the Sauce: Lower the heat and let the calamari cook gently in the ink sauce for about 20-25 minutes. Stir occasionally and make sure the calamari remains tender.
- Finish and Serve: Once the calamari is tender and the sauce has thickened slightly, remove from heat. Garnish with freshly chopped parsley. Serve hot with lemon wedges on the side and crusty bread or pasta.
Extra Tips:
When preparing Calamari in Black Ink Sauce, it’s important to avoid overcooking the calamari, as it can become tough and rubbery. Keep an eye on the cooking time and adjust the heat as necessary to maintain a gentle simmer.
If you can’t find fresh squid ink, it’s often available in gourmet food stores or online. Additionally, be cautious with the squid ink as it can stain; handle it carefully and use utensils that you don’t mind getting blackened. Finally, pairing this dish with a crisp white wine will complement its flavors beautifully.
Calamari With Lemon Caper Butter Sauce
Calamari With Lemon Caper Butter Sauce is a delightful and invigorating seafood dish that combines the tender texture of calamari with a rich and tangy sauce. This Italian-inspired recipe is perfect for those who love the combination of citrus and seafood, and it makes for a great appetizer or main course.
The lemon caper butter sauce elevates the flavor profile of the calamari, adding a bright and zesty note that complements the natural sweetness of the squid. Whether you’re entertaining guests or simply craving a gourmet treat at home, this dish is sure to impress.
This recipe serves 4-6 people and is ideal for a dinner party or a family meal. The key to achieving the perfect calamari lies in not overcooking it, as this can result in a rubbery texture. Instead, the calamari should be cooked quickly and paired with the luscious butter sauce to enhance its natural flavors.
The ingredients for this dish are simple yet elegant, making it accessible to both novice and experienced cooks alike.
Ingredients:
- 1 ½ pounds of fresh calamari, cleaned and cut into rings
- 4 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons of capers, drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of chopped fresh parsley
Cooking Instructions:
- Prepare the Calamari: Begin by thoroughly cleaning the calamari if it hasn’t been pre-cleaned. Slice the calamari into ½-inch thick rings, and pat them dry with paper towels to remove excess moisture.
- Heat the Oil and Butter: In a large skillet over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Allow the butter to melt completely and start to foam slightly.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute, until it becomes fragrant but not browned, stirring frequently to prevent burning.
- Cook Calamari: Increase the heat to medium-high and add the calamari rings to the skillet. Cook for about 2-3 minutes, stirring occasionally, until the calamari turns opaque and is just cooked through. Avoid overcooking.
- Prepare the Sauce: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the lemon juice, lemon zest, and capers. Season with salt and freshly ground black pepper to taste.
- Combine and Serve: Gently toss the calamari in the sauce to guarantee even coating. Remove from heat and sprinkle with chopped fresh parsley. Serve immediately with crusty bread or over a bed of pasta if desired.
Extra Tips: When cooking calamari, it’s essential to keep an eye on the cooking time. Calamari cooks quickly and can become rubbery if overcooked, so aim to cook it just until it’s opaque.
If you prefer a bit of a kick, consider adding a pinch of red pepper flakes to the sauce for a hint of spice. Additionally, using fresh lemons will give the sauce a vibrant flavor that bottled lemon juice can’t replicate. Enjoy your meal with a chilled glass of white wine for a perfect pairing.
