Ingredients
Equipment
Method
Prep Calamari
- 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
Make Lemon Dressing
- 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
Pan Sear Calamari
- 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
Notes
It is important to thoroughly clean the tentacles to remove those hard little suction cups. Living them on will ruin the texture of your sautéed calamari, making it feel like you are biting into tiny pebbles.