Sauteed Calamari Recipe

Name: Sauteed Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head of garlic, halved crosswise; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 teaspoons minced preserved lemon peel; Pinch of dried oregano; Salt and freshly ground pepper; 2 teaspoons vegetable oil; 1 pound cleaned small squidpatted dry, bodies cut into 1/4-inch rings, large tentacles halved; 1/4 cup dry white wine; 1 large plum tomato, chopped; 1 tablespoon chopped pitted kalamata olives; 1 tablespoon chopped drained capers; 1/4 teaspoon crushed red pepper; 2 tablespoons chopped flat-leaf parsley; Crusty bread, for serving

Servings: persons

1 head of garlic, halved crosswise
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons minced preserved lemon peel
Pinch of dried oregano
Salt and freshly ground pepper
2 teaspoons vegetable oil
1 pound cleaned small squidpatted dry, bodies cut into 1/4-inch rings, large tentacles halved
1/4 cup dry white wine
1 large plum tomato, chopped
1 tablespoon chopped pitted kalamata olives
1 tablespoon chopped drained capers
1/4 teaspoon crushed red pepper
2 tablespoons chopped flat-leaf parsley
Crusty bread, for serving

1
Preheat the oven to 350.
2
Set the garlic cut side up on a piece of foil and drizzle with olive oil.
3
Wrap loosely in the foil and bake for about 40 minutes, until the garlic is very soft.
4
Squeeze the garlic into a mini food processor.
5
Add the preserved lemon, oregano and the 1/4 cup of olive oil and process to a paste.
6
Season the garlic paste with salt and pepper.
7
In a large skillet, heat the vegetable oil until shimmering.
8
Add the squid and cook over high heat, tossing, until starting to turn opaque, about 1 minute.
9
Season with salt and pepper and add the wine.
10
Cook, stirring, until the wine has reduced by half, about 30 seconds.
11
Stir in the tomato, olives, capers and crushed red pepper, then stir in the garlic paste and bring just to a simmer.
12
Season with salt and pepper, top with the parsley and serve with crusty bread.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head of garlic, halved crosswise, 1/4 cup extra-virgin olive oil, plus more for drizzling, 2 teaspoons minced preserved lemon peel, Pinch of dried oregano, and more.

Yes, Sauteed Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Calamari

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions