Quick Pan-Seared Calamari with Garlic and Lemon
From the Oceanside kitchen Β· Recipe collection
Calamari rings and tentacles cook quickly in a hot skillet with garlic and lemon. Dry the seafood well and work in a single layer for a better sear.
Quick Pan-Seared Calamari with Garlic and Lemon
- Yield
- 2β4 servings
Ingredients
- 1 lb. (450 g) cleaned calamari, sliced into rings (tentacles included if desired)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper
- Juice of Β½ lemon
- Chopped parsley (optional)
- Red pepper flakes (optional)
Step-by-step instructions
- Pat cleaned, thawed calamari very dry and season lightly with salt and pepper.
- Heat a skillet over high heat, then add olive oil. Add calamari in a single layer, working in batches if needed.
- Cook about 1β2 minutes, stirring once or twice, until the calamari turns opaque. Add garlic and cook about 30 seconds, adjusting as needed to cook the seafood through; use 145Β°F as the seafood temperature target.
- Remove from the heat and stir in lemon juice and optional parsley and red pepper flakes. Serve immediately.
What to serve alongside
Bread, rice or salad.
Helpful questions
How do I keep the seafood tender?
Have the lemon and garnish ready before cooking; calamari needs a short cook and should be served immediately.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
