Description
A quick and easy spicy sautéed calamari dish featuring tender calamari rings and tentacles cooked with garlic, hot peppers, capers, and olives. Finished with a zesty lemon juice splash and topped with crispy herb-infused panko breadcrumbs, this recipe offers vibrant Mediterranean flavors without frying, perfect for a light yet flavorful seafood meal.
Ingredients
Main Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter (divided into 2 Tbsp + 2 Tbsp)
- 2 Tbsp chopped garlic
- ½ cup thinly-sliced or chopped hot peppers
- 1 cup chopped green onions (divided; about 6 green onions total)
- ½ cup chopped parsley (divided)
- ¼ cup capers, drained
- ¼ cup pitted black, oil-cured olives, roughly chopped
- 1 tsp paprika
- 2 pounds calamari (tentacles and rings, cleaned and prepared)
- 4 Tbsp fresh lemon juice
- Salt and black pepper, to taste
Breadcrumb Topping
- 2 Tbsp butter
- ½ cup panko breadcrumbs
- 1 Tbsp chopped parsley
Instructions
- Make the breadcrumb topping: Heat 2 tablespoons of butter in a small skillet over medium-low heat until melted. Add panko breadcrumbs and 1 tablespoon of chopped parsley. Cook, stirring continuously, until the breadcrumbs are toasted and golden, about 2 to 3 minutes. Remove from heat and set aside uncovered at room temperature. These can be made 3 to 4 hours ahead.
- Sauté aromatics: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-low heat. Add chopped garlic, hot peppers, half of the green onions (½ cup), and half of the chopped parsley (¼ cup). Cook until the garlic just starts to brown, about 4 to 5 minutes, stirring occasionally to avoid burning.
- Add capers, olives, and paprika: Stir in the drained capers, chopped olives, and paprika. Continue cooking until the mixture is mostly dry, approximately 2 minutes, allowing flavors to meld.
- Cook the calamari: Increase heat to medium-high, add the prepared calamari rings and tentacles. Toss quickly for about 30 seconds to start cooking. Then add fresh lemon juice, the remaining green onions, and parsley. Cook for an additional 1 to 2 minutes until calamari turns firm and opaque—avoid overcooking to keep tenderness. Season with salt and black pepper to taste. Remove from heat promptly.
- Serve: Immediately plate the sautéed calamari and generously sprinkle with the prepared herb breadcrumbs. Accompany with crusty bread to soak up the flavorful juices. Enjoy your vibrant Mediterranean-style seafood dish!
Notes
- For cleaning and preparation tips on calamari, remove the head, innards, transparent cartilage, and skin if necessary. Rinse well before slicing into rings and including tentacles.
- The breadcrumb topping can be prepared ahead and held at room temperature, uncovered, for 3 to 4 hours without losing its crispness.
- Adjust the amount of hot peppers to your preferred spice level.
- Use fresh lemon juice for the best bright flavor.
- Serve right away as calamari can become rubbery if overcooked or held too long.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Mediterranean
