How to Sauté Calamari with Garlic (Quick and Easy)
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.
- 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.
