Let’s dive into the wonderful world of calamari! Whether you’re craving crispy fried rings for game day, elegant grilled tentacles for date night, or comforting stews for chilly evenings, this collection has something for every home cook. Get ready to discover 35 irresistible recipes that will transform this versatile seafood into your new favorite meals—you’ll want to try them all!
Grilled Lemon-Garlic Calamari
Haven’t you been craving something light yet satisfying for dinner? Grilled lemon-garlic calamari hits that perfect spot between fancy and easy. You’ll love how quickly this comes together for a weeknight meal that feels special.
Ingredients
Calamari tubes – 1 lb
Olive oil – 2 tbsp
Garlic – 3 cloves
Lemon – 1
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Rinse 1 lb calamari tubes under cold water and pat completely dry with paper towels.
2. Mince 3 garlic cloves finely and combine with 2 tbsp olive oil in a small bowl.
3. Cut 1 lemon in half and squeeze juice from one half into the garlic-oil mixture.
4. Add ½ tsp salt and ¼ tsp black pepper to the marinade and whisk thoroughly.
5. Place dried calamari tubes in a shallow dish and pour marinade over them, tossing to coat evenly.
6. Let calamari marinate at room temperature for exactly 15 minutes—any longer and the acid will start to cook the squid.
7. Preheat your grill to medium-high heat (400°F) while calamari marinates.
8. Place calamari tubes directly on the hot grill grates using tongs.
9. Grill for 2 minutes without moving to develop nice char marks.
10. Flip calamari and grill for another 1-2 minutes until opaque and firm to the touch.
11. Remove calamari from grill immediately to prevent overcooking.
12. Slice remaining lemon half into wedges for serving.
Doesn’t that tender, slightly chewy texture just melt in your mouth? The charred edges give way to bright, garlicky flavors that pair perfectly with a simple salad. Try serving these over lemony pasta or alongside crusty bread to soak up every last bit of that delicious marinade.
Crispy Fried Calamari with Marinara Sauce
Gosh, you know that perfect crispy fried calamari you always order at restaurants? Well, it’s surprisingly easy to make at home, and I’m going to show you exactly how to get that golden, crunchy texture every single time.
Ingredients
– Calamari rings – 1 lb
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
– Garlic powder – 1 tsp
– Buttermilk – 1 cup
– Vegetable oil – 4 cups
– Jarred marinara sauce – 1 cup
Instructions
1. Pat the calamari rings completely dry with paper towels.
2. Pour vegetable oil into a heavy-bottomed pot until it reaches 3 inches deep.
3. Heat the oil to 375°F using a deep-fry thermometer.
4. Combine all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder in a large bowl.
5. Place buttermilk in a separate medium bowl.
6. Dip calamari rings into the buttermilk, letting excess drip off.
7. Dredge the wet calamari in the flour mixture, coating evenly.
8. Shake off any excess flour from the coated calamari.
9. Carefully lower calamari into the hot oil using a slotted spoon.
10. Fry for 2 minutes until golden brown and crispy.
11. Remove calamari with a slotted spoon and drain on a wire rack.
12. Heat jarred marinara sauce in a small saucepan over medium heat until warm.
13. Serve fried calamari immediately with warm marinara sauce for dipping.
Oh, that first bite gives you the most satisfying crunch followed by tender squid inside. The cornstarch in the coating creates an extra-crispy texture that holds up beautifully against the tangy marinara sauce. Try serving these with lemon wedges for a bright, zesty contrast that cuts through the richness perfectly.
Spicy Calamari Stir-Fry with Vegetables
Ever have one of those nights where you want something delicious but don’t want to spend hours in the kitchen? This spicy calamari stir-fry is your answer. It’s quick, packed with flavor, and way easier than you’d think.
Ingredients
Calamari – 1 lb
Bell pepper – 1 large
Broccoli – 2 cups
Garlic – 3 cloves
Soy sauce – 2 tbsp
Sriracha – 1 tbsp
Vegetable oil – 2 tbsp
Instructions
1. Pat the calamari completely dry with paper towels.
2. Cut the bell pepper into thin strips.
3. Chop the broccoli into small florets.
4. Mince the garlic cloves finely.
5. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the calamari to the hot skillet in a single layer.
7. Cook the calamari for exactly 90 seconds without moving it.
8. Flip each piece of calamari and cook for another 90 seconds.
9. Remove the calamari from the skillet and set aside on a plate.
10. Add the bell pepper and broccoli to the same skillet.
11. Stir-fry the vegetables for 4-5 minutes until slightly softened but still crisp.
12. Add the minced garlic and cook for 30 seconds until fragrant.
13. Return the cooked calamari to the skillet with the vegetables.
14. Pour soy sauce and sriracha over everything in the skillet.
15. Toss everything together for 1-2 minutes until well coated and heated through.
16. Serve immediately while hot.
A perfect balance of tender calamari and crisp vegetables makes every bite satisfying. The spicy kick from the sriracha really wakes up your taste buds. Try serving it over rice or with crusty bread to soak up every last drop of that delicious sauce.
Calamari Salad with Citrus Vinaigrette
Whether you’re craving something light yet satisfying or need a showstopper for your next dinner party, this calamari salad hits all the right notes. You get tender squid, bright citrus, and crisp greens in every bite—it’s refreshing, elegant, and surprisingly simple to pull off.
Ingredients
Calamari – 1 lb
Mixed greens – 4 cups
Orange – 1
Lemon – 1
Olive oil – ¼ cup
Honey – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Rinse 1 lb calamari under cold water and pat dry with paper towels. 2. Slice calamari bodies into ½-inch rings and leave tentacles whole. 3. Zest the orange and lemon into a small bowl, then juice both fruits into the same bowl. 4. Whisk ¼ cup olive oil, 1 tbsp honey, ½ tsp salt, and ¼ tsp black pepper into the citrus juice until fully combined. 5. Heat a large skillet over medium-high heat for 2 minutes. 6. Add calamari to the dry skillet in a single layer—don’t overcrowd the pan. 7. Cook calamari for 90 seconds, flipping once, until opaque and just firm. 8. Immediately transfer cooked calamari to a plate to stop the cooking process. 9. Toss 4 cups mixed greens with half of the citrus vinaigrette in a large bowl. 10. Arrange dressed greens on a serving platter. 11. Top greens with the warm calamari. 12. Drizzle remaining vinaigrette over the calamari and greens. You’ll love the contrast between the tender, slightly chewy calamari and the crisp, fresh greens. The citrus vinaigrette brightens everything up—try serving it with crusty bread to soak up the extra dressing.
Calamari Stew with Tomatoes and Olives
Craving something cozy and Mediterranean? You’ve got to try this calamari stew—it’s packed with bright tomatoes and briny olives, and it comes together in one pot for an easy, impressive dinner. Perfect for a chilly evening when you want something hearty but fresh.
Ingredients
Calamari – 1 lb
Olive oil – 2 tbsp
Garlic – 3 cloves
Crushed tomatoes – 1 (28 oz) can
Kalamata olives – ½ cup
Dry white wine – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Pour in white wine and simmer for 3 minutes to reduce by half, scraping any browned bits from the bottom of the pot.
4. Add crushed tomatoes, salt, and black pepper, then bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for 20 minutes to develop the tomato flavor.
6. Pat calamari dry with paper towels to ensure it sears properly instead of steaming.
7. Add calamari to the pot and stir to coat in the tomato base.
8. Cover and cook for 8 minutes over low heat until calamari is tender and opaque.
9. Stir in kalamata olives and cook uncovered for 2 more minutes to warm through.
10. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
Buttery-soft calamari pairs beautifully with the tangy tomatoes and salty olives in this stew. Serve it over creamy polenta or with crusty bread to soak up every bit of the rich sauce—it’s a meal that feels both rustic and elegant.
Calamari Tacos with Avocado Crema
Oh my goodness, you have to try these calamari tacos. They’re crispy, fresh, and so much easier to make than you’d think. Perfect for when you want something restaurant-worthy without the fuss.
Ingredients
Calamari rings – 1 lb
All-purpose flour – ½ cup
Cornstarch – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Paprika – 1 tsp
Vegetable oil – 2 cups
Corn tortillas – 8
Avocado – 1
Lime juice – 2 tbsp
Sour cream – ½ cup
Cilantro – ¼ cup
Instructions
- Pat the calamari rings completely dry with paper towels to ensure maximum crispiness.
- Whisk together the all-purpose flour, cornstarch, salt, black pepper, and paprika in a medium bowl.
- Toss the dried calamari rings in the flour mixture until evenly coated.
- Heat the vegetable oil in a deep skillet to 375°F, using a thermometer for accuracy.
- Fry the calamari in batches for 2 minutes until golden brown and crispy, avoiding overcrowding.
- Transfer the fried calamari to a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Mash the avocado in a small bowl until smooth.
- Stir in the lime juice, sour cream, and chopped cilantro to create the avocado crema.
- Assemble each taco by placing calamari on a warm tortilla and drizzling with avocado crema.
My favorite thing is that crunch from the calamari against the cool, creamy avocado crema. The lime adds just the right zing to cut through the richness. Try serving them with a quick cabbage slaw for extra freshness and crunch.
Charred Calamari Skewers with Chimichurri
You know those restaurant appetizers that always disappear first? Yeah, these charred calamari skewers with chimichurri are exactly that kind of crowd-pleaser. They’re surprisingly simple to make at home and pack a serious flavor punch.
Ingredients
Calamari tubes – 1 lb
Olive oil – 2 tbsp
Garlic – 2 cloves
Parsley – ½ cup
Red wine vinegar – 2 tbsp
Red pepper flakes – ½ tsp
Salt – 1 tsp
Instructions
1. Rinse 1 lb calamari tubes under cold water and pat completely dry with paper towels.
2. Thread the dried calamari tubes onto metal or soaked wooden skewers, leaving small spaces between pieces.
3. Brush both sides of the skewered calamari with 1 tbsp olive oil using a pastry brush.
4. Preheat your grill or grill pan to high heat (450°F) for 10 minutes.
5. Place the skewers directly on the hot grill grates and cook for 90 seconds.
6. Flip the skewers using tongs and cook for another 90 seconds until lightly charred.
7. Mince 2 cloves garlic and ½ cup parsley leaves while the calamari cooks.
8. Combine the minced garlic and parsley in a small bowl with remaining 1 tbsp olive oil, 2 tbsp red wine vinegar, ½ tsp red pepper flakes, and 1 tsp salt.
9. Stir the chimichurri sauce vigorously with a fork until well combined.
10. Remove the cooked calamari skewers from the grill immediately when timer ends.
11. Arrange the hot skewers on a serving platter and drizzle generously with the chimichurri sauce.
Crispy-edged and tender, these skewers get their magic from the contrast between smoky char and the chimichurri’s bright acidity. Serve them straight off the grill with extra sauce for dipping, or pile them over a simple green salad for a light main course that feels restaurant-worthy.
Calamari Risotto with Parmesan and Herbs
Tender, creamy risotto gets a delicious seafood upgrade with this calamari version. You’ll love how the squid cooks right in the rice, infusing every bite with briny flavor while the parmesan adds that perfect salty richness. It’s restaurant-worthy but totally doable at home.
Ingredients
Arborio rice – 1½ cups
Olive oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Dry white wine – ½ cup
Chicken broth – 4 cups, warmed
Calamari – 1 lb, tubes and tentacles, sliced into rings
Parmesan cheese – ¾ cup, grated
Fresh parsley – ¼ cup, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
5. Pour in white wine and cook for 2 minutes, stirring until liquid is mostly absorbed.
6. Add 1 cup of warm chicken broth and stir continuously until liquid is absorbed, about 5 minutes.
7. Continue adding broth ½ cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next – this gradual process creates the creamiest texture.
8. After 20 minutes of adding broth, stir in sliced calamari, salt, and black pepper.
9. Cook for 3-4 more minutes until calamari turns opaque and tender – be careful not to overcook or it will become rubbery.
10. Remove from heat and stir in grated parmesan cheese until melted and creamy.
11. Fold in chopped parsley just before serving.
When you scoop into this risotto, you’ll find the rice perfectly al dente with little bursts of tender calamari throughout. The parmesan creates a wonderfully creamy base that lets the briny seafood flavor shine through. Try serving it with a simple arugula salad on the side for a complete meal that feels fancy but comes together in one pot.
Sweet and Sour Calamari with Asian Glaze
Diving into sweet and sour calamari is like taking a quick trip to your favorite Asian fusion spot, but from your own kitchen. You get that perfect crispy texture with a glossy, tangy glaze that’s totally addictive. It’s way easier to make than you’d think, and I’ll walk you through it step by step.
Ingredients
- Calamari rings – 1 lb
- Cornstarch – ½ cup
- Vegetable oil – 2 cups
- Soy sauce – 2 tbsp
- Rice vinegar – 2 tbsp
- Honey – 2 tbsp
- Ketchup – 1 tbsp
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Red pepper flakes – ½ tsp
Instructions
- Pat the calamari rings completely dry with paper towels to ensure they crisp up when fried.
- Toss the dried calamari rings in the cornstarch until evenly coated on all sides.
- Heat the vegetable oil in a deep skillet or pot to 375°F, using a thermometer to check the temperature.
- Fry the calamari in batches for 1–2 minutes until golden brown and crispy, avoiding overcrowding the pan.
- Remove the fried calamari with a slotted spoon and drain on a paper towel-lined plate.
- In a separate saucepan, combine the soy sauce, rice vinegar, honey, ketchup, minced garlic, grated ginger, and red pepper flakes.
- Bring the glaze mixture to a simmer over medium heat, stirring constantly until it thickens slightly, about 2–3 minutes.
- Add the fried calamari to the saucepan and toss gently to coat evenly with the warm glaze.
- Serve immediately while the calamari is still hot and crispy.
Now you’ve got a plate of sweet and sour calamari that’s crispy on the outside, tender inside, and packed with tangy-sweet flavor. Nothing beats that glossy glaze clinging to each ring—it’s seriously restaurant-worthy. Try serving it over steamed rice or with a side of quick-pickled veggies to balance the richness.
Calamari Ceviche with Fresh Lime and Cilantro
Remember that time you tried calamari and thought, “This could be so much better”? Well, you’re about to make it happen. This ceviche turns squid into something bright, fresh, and ridiculously easy to love—no fancy skills required.
Ingredients
Fresh squid – 1 lb
Fresh lime juice – ¾ cup
Red onion – ½ cup
Fresh cilantro – ¼ cup
Serrano pepper – 1
Salt – 1 tsp
Instructions
1. Rinse 1 lb fresh squid under cold water and pat completely dry with paper towels.
2. Slice squid bodies into ¼-inch rings and chop tentacles into bite-sized pieces.
3. Place squid in a glass or ceramic bowl—never metal, which can react with the lime juice.
4. Pour ¾ cup fresh lime juice over the squid, ensuring all pieces are fully submerged.
5. Cover the bowl tightly with plastic wrap and refrigerate for exactly 45 minutes—the acid “cooks” the squid perfectly without making it rubbery.
6. While squid marinates, finely dice ½ cup red onion and 1 serrano pepper (remove seeds for less heat).
7. Chop ¼ cup fresh cilantro leaves, reserving a few whole sprigs for garnish.
8. After 45 minutes, drain and discard the lime juice from the squid.
9. Gently fold in the diced red onion, serrano pepper, and chopped cilantro.
10. Sprinkle 1 tsp salt evenly over the mixture and toss once more to combine.
You’ll notice the squid turns opaque white with firm, springy texture—that’s your cue it’s ready. The lime-kissed squid pairs beautifully with crispy plantain chips or stuffed into avocado halves for a stunning presentation.
Stuffed Calamari with Rice and Herbs
Very few dishes feel as impressive yet approachable as stuffed calamari. You get tender squid tubes filled with fragrant rice and herbs, creating a beautiful presentation that’s perfect for dinner parties. It’s surprisingly simple to make once you know the technique.
Ingredients
Calamari tubes – 1 lb
Olive oil – 2 tbsp
White rice – ½ cup
Garlic – 2 cloves
Fresh parsley – ¼ cup
Lemon – 1
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Rinse ½ cup white rice under cold water until water runs clear.
2. Finely chop 2 cloves garlic and ¼ cup fresh parsley.
3. Heat 1 tbsp olive oil in a skillet over medium heat for 30 seconds.
4. Add chopped garlic and cook for 1 minute until fragrant.
5. Add rinsed rice and toast for 2 minutes, stirring constantly.
6. Add 1 cup water, bring to boil, then reduce heat to low.
7. Cover and simmer rice for 15 minutes until water is absorbed.
8. Remove rice from heat and stir in chopped parsley, ½ tsp salt, and ¼ tsp black pepper.
9. Let rice mixture cool completely to room temperature, about 20 minutes.
10. Pat 1 lb calamari tubes dry with paper towels inside and out.
11. Gently stuff each calamari tube with rice mixture, filling ¾ full to allow expansion.
12. Secure open ends with toothpicks to prevent filling from leaking.
13. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
14. Place stuffed calamari in skillet and cook for 3 minutes until golden brown.
15. Flip calamari and cook another 3 minutes until browned on second side.
16. Squeeze juice from 1 lemon over the calamari.
17. Add ¼ cup water to the skillet and cover immediately.
18. Reduce heat to medium-low and steam for 8 minutes until calamari is tender.
19. Remove toothpicks carefully before serving.
20. Season with remaining ½ tsp salt and ¼ tsp black pepper.
Getting that perfect tender texture makes all the difference here. The rice absorbs the lemony seafood juices while cooking, creating incredible flavor throughout. Try serving these over creamy polenta or with crusty bread to soak up every bit of the delicious pan sauce.
Calamari Curry with Coconut Milk and Spices
Mmm, you know those nights when you want something comforting but still exciting? This calamari curry hits all the right notes—tender squid swimming in creamy coconut milk with warm spices that’ll make your kitchen smell incredible.
Ingredients
Calamari – 1 lb
Vegetable oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Ginger – 1 inch piece
Curry powder – 2 tsp
Turmeric – ½ tsp
Coconut milk – 1 can (13.5 oz)
Lime – 1
Salt – 1 tsp
Instructions
1. Rinse 1 lb calamari under cold water and pat completely dry with paper towels.
2. Cut calamari tubes into ½-inch rings and leave tentacles whole.
3. Dice 1 medium yellow onion into ¼-inch pieces.
4. Mince 3 garlic cloves and grate 1 inch piece of ginger.
5. Heat 2 tbsp vegetable oil in a large skillet over medium heat for 2 minutes.
6. Add diced onion and cook for 5 minutes until translucent.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Add 2 tsp curry powder and ½ tsp turmeric, toasting for 30 seconds to release oils.
9. Pour in 1 can coconut milk, stirring to combine with spices.
10. Bring sauce to a simmer, then reduce heat to low.
11. Add calamari pieces and 1 tsp salt to the skillet.
12. Cook for 3 minutes exactly—calamari becomes rubbery if overcooked.
13. Squeeze juice from 1 lime directly into the curry.
14. Remove from heat and let rest for 2 minutes before serving.
So tender the calamari practically melts, with that creamy coconut base carrying warm spice notes. Serve it over jasmine rice to soak up every bit of sauce, or scoop it up with naan for the ultimate comfort meal.
Mediterranean Calamari Pizza with Feta
Venturing beyond your usual pizza night? This Mediterranean calamari pizza with feta brings coastal flavors right to your kitchen. You’ll love the tender squid and briny cheese combo—it’s a game-changer for your dinner rotation.
Ingredients
Pizza dough – 1 lb
Olive oil – 2 tbsp
Marinara sauce – ½ cup
Fresh calamari rings – 8 oz
Crumbled feta cheese – ¾ cup
Lemon – 1
Fresh parsley – 2 tbsp
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Stretch the pizza dough into a 12-inch circle on a floured surface. Tip: Let dough rest at room temperature for 30 minutes first—it’ll be easier to shape without springing back.
3. Brush the dough with 1 tablespoon olive oil, leaving a ½-inch border around the edges.
4. Spread marinara sauce evenly over the oiled dough.
5. Arrange calamari rings in a single layer over the sauce.
6. Sprinkle feta cheese evenly over the calamari.
7. Transfer the pizza to the preheated stone and bake for 10-12 minutes. Tip: Watch for the crust to turn golden brown and the cheese to melt—this indicates it’s ready.
8. Remove the pizza from the oven when the calamari turns opaque white and curls slightly at the edges.
9. Zest the lemon directly over the hot pizza.
10. Squeeze fresh lemon juice evenly across the surface.
11. Drizzle the remaining 1 tablespoon olive oil over the pizza.
12. Chop fresh parsley and sprinkle it over the top. Tip: Add parsley after baking to keep its bright color and fresh flavor intact.
Unbelievably tender calamari pairs perfectly with the salty feta and zesty lemon. The crisp crust holds up beautifully against the juicy toppings—try serving it with a simple arugula salad for a complete Mediterranean meal.
Grilled Calamari with Smoky Paprika Aioli
Zesty grilled calamari is one of those restaurant dishes that seems fancy but is actually super simple to make at home. You just need a hot grill and a few key ingredients to create that perfect smoky, tender texture. Let me show you how to whip up this impressive appetizer in no time.
Ingredients
Calamari tubes – 1 lb
Olive oil – 2 tbsp
Smoked paprika – 1 tsp
Garlic – 2 cloves
Mayonnaise – ½ cup
Lemon – 1
Salt – ½ tsp
Instructions
1. Pat the calamari tubes completely dry with paper towels.
2. Score the inside of each calamari tube in a crosshatch pattern without cutting through.
3. Combine 1 tablespoon olive oil, ½ teaspoon smoked paprika, and ¼ teaspoon salt in a medium bowl.
4. Add the calamari tubes to the bowl and toss to coat evenly.
5. Preheat your grill to high heat (450-500°F).
6. Place calamari tubes directly on the hot grill grates.
7. Grill for 90 seconds without moving them.
8. Flip the calamari using tongs and grill for another 90 seconds.
9. Remove calamari from grill and transfer to a clean plate.
10. Mince 2 cloves of garlic finely.
11. Combine mayonnaise, remaining ½ teaspoon smoked paprika, minced garlic, and remaining ¼ teaspoon salt in a small bowl.
12. Squeeze juice from half the lemon into the mayonnaise mixture.
13. Whisk the aioli until completely smooth.
14. Cut the remaining lemon half into wedges for serving.
15. Arrange grilled calamari on a serving platter.
16. Drizzle the smoky paprika aioli over the calamari or serve it on the side.
Out of this world tender with just the right amount of smoky char, this calamari has that perfect balance of textures. The creamy aioli adds a garlicky punch that cuts through the richness beautifully. Try serving it over a bed of crisp arugula or with grilled bread to soak up every last bit of that delicious sauce.
Calamari and Bean Salad with Lemon Dressing
You know those days when you want something fresh but still satisfying? This calamari and bean salad hits all the right notes—it’s light, zesty, and comes together in no time. Perfect for a quick lunch or easy dinner.
Ingredients
Calamari rings – 1 lb
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Cannellini beans – 1 can (15 oz)
Lemon juice – 3 tbsp
Fresh parsley – ¼ cup, chopped
Instructions
1. Pat the calamari rings dry with paper towels to ensure they sear properly instead of steaming.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers.
3. Add the calamari rings to the hot skillet in a single layer, working in batches if needed to avoid overcrowding.
4. Cook the calamari for 1–2 minutes per side until opaque and lightly golden, being careful not to overcook to keep it tender.
5. Transfer the cooked calamari to a plate and let it cool to room temperature.
6. Rinse and drain the cannellini beans thoroughly to remove excess sodium from the canning liquid.
7. In a large bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper.
8. Add the cooled calamari, beans, and chopped parsley to the bowl with the dressing.
9. Gently toss everything together until evenly coated.
Refreshingly bright and satisfyingly hearty, this salad balances the tender calamari with creamy beans and a zesty lemon kick. Try serving it over a bed of crisp greens or with crusty bread to soak up every bit of the dressing.
Calamari Paella with Saffron and Seafood
You know that feeling when you want something impressive but don’t want to spend all day in the kitchen? Yeah, this calamari paella delivers restaurant-worthy flavor with surprisingly simple steps.
Ingredients
Olive oil – 2 tbsp
Onion – 1 cup, diced
Garlic – 3 cloves, minced
Calrose rice – 1 ½ cups
Chicken broth – 3 cups
Saffron threads – ½ tsp
Calamari rings – 1 lb
Shrimp – ½ lb, peeled
Frozen peas – ½ cup
Lemon – 1, cut into wedges
Instructions
1. Heat olive oil in a 12-inch paella pan over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Calrose rice and toast for 2 minutes, stirring constantly until grains turn slightly golden.
5. Pour in chicken broth and sprinkle saffron threads evenly across the surface.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Arrange calamari rings and shrimp evenly over the rice without stirring.
8. Scatter frozen peas across the top.
9. Cover the pan with foil and cook for 8 minutes until seafood is opaque.
10. Remove from heat and let rest covered for 5 minutes to absorb remaining liquid.
11. Squeeze lemon wedges over the entire dish before serving.
Zesty lemon brightens the saffron-infused rice, while the calamari stays wonderfully tender against the plump shrimp. Serve it family-style right in the pan for that authentic Spanish vibe, and watch how quickly those crispy bottom bits disappear.
Conclusion
Perfect for any seafood lover, this collection offers endless ways to enjoy calamari at home. From crispy fried rings to tender grilled tentacles, there’s a recipe here for every occasion. We hope you find new favorites—give them a try, share which ones you love in the comments below, and don’t forget to pin this roundup on Pinterest for later!
