Sautéed Calamari with Parsley and Garlic

June 9, 2016


Garlic, butter, and calamari - yeah baby!! Not in the mood for frying? Pour yourself a glass of something cold and heat up a baguette. There is so much more to this beautiful cephalopod than just fried rings. But let's clean it first! See the video HERE. Recipe lovingly borrowed from Chowhound.

  • 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons unsalted butter (1/4 stick)

  • 2 teaspoons finely chopped garlic

  • 1 tablespoon coarsely chopped Italian parsley leaves

  • Salt

  • Freshly ground black pepper

  • 1 lemon, cut into wedges

  1. Pat squid dry with a paper towel.

  2. Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.

  3. Serve with lemon wedges and baguette - cheers!

Please reload

Recent Posts

September 10, 2019

February 13, 2019

August 14, 2018

July 26, 2018

February 2, 2018

Please reload

Featured Posts

Pan fried True Cod with breadcrumbs and herbs

January 20, 2020

Please reload

Search By Tags
Follow Us
  • Wix Facebook page
  • Twitter Classic

Back to the