Mediterranean Herb-Seared Calamari
Sautéed calamari is often overshadowed by its more popular cousin, fried calamari, which is a staple appetizer on many restaurant menus. Many individuals relish the crispy texture and the flavors it brings, yet it is not uncommon to feel a sense of heaviness after indulging in this dish. The oil used for frying can sometimes dominate the palate, causing the true essence of the seafood to be lost amidst the rich coating.
I discovered sautéed calamari during a momentous occasion – our wedding anniversary. My husband and I chose an Italian restaurant renowned for its fresh seafood dishes. As we scanned the menu, my eyes landed on the sautéed calamari. Intrigued by the idea of a lighter preparation, we decided to order it. Surprisingly, the calamari did not possess the typical fish flavor that can sometimes deter even devoted seafood fans. Instead, the dish boasted a bright and flavorful profile, enhanced with a gentle touch of garlic and olive oil that complemented the natural sweetness of the calamari beautifully. This delicious experience ignited a desire within me to recreate this dish at home, allowing me to enjoy the delightful taste of sautéed calamari whenever I desired.
Step by Step Cooking Guide
Begin by cleaning the calamari, ensuring it is free of any residual skin or debris, then slice it into rings. Remove the suction cups from the tentacles.
Next, season the calamari with oregano, coriander, salt and pepper in a mixing bowl, ensuring that each piece is well coated.
While the calamari is marinating, prepare the lemon dressing by combining fresh lemon juice with oil and seasoning.
Preheat the pan over medium-high heat. It is critical not to overcrowd the pan, so if you have a large quantity of calamari, consider cooking in batches. Once the pan is adequately heated, add a tablespoon of avocado oil to the pan, let the oil heat until it shimmers.
Place the calamari rings and tentacles into the pan. Sauté the calamari for two minutes per side; this brief cooking time is essential to achieving tender calamari without compromising its texture. Cooking it for too long can result in a rubbery consistency. Once the calamari turns a light golden color, remove it from the heat immediately to prevent overcooking.
Serve immediately.
Mediterranean Herb-Seared Calamari
Ingredients
Equipment
Method
- Clean the calamari thoroughly and remove the little circular suction cups on the tentacles. (see notes 1)2 lbs calamari
- Slice the tubes into ¼-½ inch rings.
- Season calamari rings and tentacles with ½ teaspoon pink salt, ¼ teaspoon ground black pepper, ¼ teaspoon dried oregano and 1 teaspoon ground coriander. Set aside1/2 tsp pink salt, 1/4 tsp ground black pepper, 1/4 tsp dried oregano, 1 tsp ground coriander
- Combine 3 tablespoons avocado oil, juice from ½ lemon, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ tsp dried parsley.3 tbsp avocado oil, 1/2 lemon, 1/4 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp dried parsley
- Heat cast iron skillet over medium – high heat and add 1 tablespoon of avocado oil. Once the oil is shimmering, arrange calamari rings and tentacles in a single layer. Work in batches so you don't overcrowd the pan. As a general guideline, use 1 tablespoon of avocado oil per batch. For 2 pounds of calamari, plan on working in roughly 6 batches.6 tbsp avocado oil
- Cook calamari 2 min per side until golden brown.
- Once the calamari is cooked, toss with the lemon dressing and garnish with cilantro leaves. Serve immediately.Cilantro leaves for garnish
