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Sauteed Calamari (squid)

Scott VanBalkom

For Dinner ( Fish and Seafood )


Published on

5 minutes to prepare and 5 minutes to cook

Serves 4


Great as an appy or over rice for dinner


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
Freshly ground black pepper
1 lemon, cut into wedges


Pat squid dry with a paper towel.
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.


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