Seared Calamari

Seared Calamari


Fresh Calamari 1 lb., cut into 1 in. rings
Olive Oil 1/4 cup
Garlic 4 cloves, chopped
Fresh Parsley Leaves 1 tbsp., chopped
Red Pepper Flakes 1/8 teaspoon
Extra Virgin Olive Oil 1/4 cup
Lemon 1, cut into wedges for garnish

Key points for making this dish:

  • try to use fresh calamari if you can
  • use a pan that’s large enough to hold everything without crowding
  • make sure the squid is dry before going into pan
  • wait until the pan is hot so any liquids released evaporate quickly

Put 2 large pans (cast iron if possible) over high heat until hot, about 5 mins.

Pat calamari dry with paper towels, season lightly with salt.

Pour 2 tablespoons of olive oil in one pan and sear calamari until it releases its liquid, about 4 minutes.

Put remaining 2 tablespoons of olive oil in the other pan and then remove the pan from the heat and hold it, at an angle, near the pan with the calamari. Lift the calamari from the first pan with a slotted spoon, transfer to second pan, leaving the juices in the first pan.

Return 2nd pan to heat, add garlic & tentacles. Cook until lightly browned.

Add parsley and pepper flakes, stir in, then remove the pan from the heat.

To serve, drizzle extra virgin olive oil, and garnish with salt & lemon wedge.

* If you want to try calamari fried, check out this recipe.



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