I appreciate how simple and foolproof this recipe is. Calamari cooks in just a few minutes, and the garlic, olive oil, and lemon bring out its delicate flavor. I love how versatile it is—I can serve it as a starter, over pasta, or with crusty bread. The entire recipe uses basic ingredients and turns out tender calamari every time as long as I avoid overcooking it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb calamari with tentacles 3 tablespoons extra virgin olive oil 2 cloves garlic, minced ½ teaspoon fresh lemon juice ¼ cup dry white wine (optional) Salt and black pepper, to taste Lemon wedges, for serving Red pepper flakes (optional) Fresh parsley, for garnish
Directions
I cut the calamari tubes into ½-inch rings if they aren’t pre-sliced.
I pat the rings and tentacles dry with paper towels to prevent splattering and help them brown.
I heat the olive oil in a large frying pan over medium-high heat for about a minute.
I add the garlic and red pepper flakes, sautéing for 20–30 seconds until fragrant, being careful not to let the garlic brown.
I add the calamari in a single layer, making sure not to overcrowd the pan.
I pour in the lemon juice, capers if using, and the white wine.
I let the calamari cook undisturbed for 3–4 minutes, just until it becomes firm, opaque, and holds its shape.
I season with salt and black pepper, flip the rings, and cook for another 1–2 minutes until lightly golden.
I transfer the calamari to a serving plate, garnish with fresh parsley, and serve immediately with lemon wedges.
I sometimes add capers for a briny kick or use chili flakes for more heat. When I want an herby twist, I sauté fresh thyme or basil along with the garlic. For a heartier meal, I serve the calamari over linguine with extra olive oil and lemon.
Storage/Reheating
I store leftovers in an airtight container for 1–2 days in the refrigerator. I reheat gently in a pan over low heat for just a minute or two to avoid overcooking, since calamari becomes rubbery if heated too long.
FAQs
How do I keep calamari tender?
I cook it quickly over high heat—3 to 4 minutes is usually perfect. Overcooking makes it tough.
Do I have to use wine?
No, I often skip it or replace it with a splash of broth or extra lemon juice.
Should I remove the garlic after sautéing?
If I want a milder flavor, I remove the garlic cloves after they’ve flavored the oil.
Can I use frozen calamari?
Yes, I thaw it completely and pat it dry before cooking.
Why did my calamari turn rubbery?
It was likely overcooked. Calamari is tender either very quickly (under 5 minutes) or after a long braise—anything in between turns chewy.
Conclusion
I love this sautéed calamari because it’s fast, fresh, and full of Mediterranean flavor. With simple ingredients and just a few minutes on the stove, I can create a delicious dish that works for appetizers or light meals. It’s a go-to recipe whenever I want something elegant without spending much time in the kitchen.
Tender calamari rings and tentacles sautéed with garlic, olive oil, lemon, and optional white wine. Ready in minutes, this easy Italian-inspired seafood dish is perfect for appetizers or a light dinner.
Author:Ella
Prep Time:10 minutes
Cook Time:4 minutes
Total Time:14 minutes
Yield:4 servings
Category:Appetizer, Side Dish
Method:Sautéing
Cuisine:Italian
Ingredients
1 lb calamari with tentacles
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 tsp fresh lemon juice
1/4 cup dry white wine (optional)
1/2 tbsp capers (optional)
Salt and black pepper, to taste
Lemon wedges, for serving
Red pepper flakes (optional)
Fresh parsley, chopped for garnish
Instructions
If needed, cut calamari tubes into 1/2 inch rings. Skip if using pre-cut rings.
Pat calamari dry to remove excess moisture.
Heat olive oil in a large pan over medium-high heat for 1 minute.
Add minced garlic and optional red pepper flakes. Sauté 20–30 seconds until fragrant, being careful not to burn.
Add calamari in a single layer, avoiding overcrowding.
Stir in lemon juice, capers, and white wine (if using).
Cook 3–4 minutes until calamari is firm, opaque, and lightly golden. Flip after 1–2 minutes.
Season with salt and pepper while cooking.
Remove from pan, transfer to a serving plate, and garnish with parsley. Serve immediately with lemon wedges.
Notes
Avoid overcooking; calamari becomes rubbery if cooked too long.
Leftovers can be stored in an airtight container in the refrigerator for 1–2 days.
Adjust red pepper flakes and lemon juice to taste for extra spice or acidity.
