Sautéed Calamari (Pan-Seared Squid)

Tender sautéed calamari rings marinated with fruity olive oil, salty capers, aromatic dried oregano, lemon, garlic, and fresh parsley. A simple, 10-minute Greek Meze dish, full of flavor!

This pan-seared squid recipe (squid and calamari can be used interchangeably here) is a great way to cook a small amount of this delicious seafood quickly.

Table Of Contents

• Ingredients + Substitutes
• How To Make
• Tips
• Storing
• Serve With
• Recipe

The most popular ways to cook squid or calamari are to deep-fry it (Kalamarakia Tiganita) or to grill it (Whole Grilled Squid or Grilled Squid Souvlaki).

Pan-fried Calamari is much easier and healthier than fried Calamari. Plus, it tastes very similar to grilled Calamari.

Ingredients + Substitutes

The ingredients to make this beautifully marinated rustic squid Meze are few and basic. You don't need much. And if you don't like the flavors of some (like capers, for example), you can easily swap for another similar ingredient, as you can see in the list below!

• Squid or Calamari: Ideally fresh. But frozen will work as well as long as it's not already cut. You can even use cuttlefish to make this recipe, as long as you cut it equally thin.
• Extra Virgin Olive
• Fresh Lemon Juice: You can also add a bit of lemon zest, or even lime juice, for a stronger citrusy flavor. Or use red wine vinegar for a flavor similar to that of Greek Marinated Octopus.
• Garlic: If fresh garlic is too strong for you, you can substitute it with garlic powder or even onion powder.
• Dried Oregano: Greek mountain oregano gives this dish an authentic Greek flavor. The next best option is dried marjoram or dried thyme.
• Fresh Parsley: If you want a stronger-flavored fresh herb, try dill or spearmint, only a very small amount of the latter.
• Baby Capers: If you don't like the flavor of capers, you can use chopped green olive slices.

How To Make

Begin by cleaning the fresh squid or calamari. Cut it into thin rings (this way it cooks quickly). Cut also the legs, separating them from each other.

Next, saute the calamari in a hot pan with a drizzle of olive oil to sear without toughening.

Then, off the heat, toss the sautéed squid generously with fresh lemon juice, extra virgin olive oil, minced garlic, and dried oregano. Add also minced fresh parsley to brighten it all, and minced baby capers for a briny pop of flavor similar to that of the sea itself!

Tips

1. Saute the squid spread in one layer inside the pan. This way it will sear nicely. The amount of squid used in this recipe is just enough for a standard-sized frying pan. If you double the recipe, use a large frying pan or skillet, or cook in two batches.
2. Let the squid sit in the fridge for 1-2 days after cleaning it and before cooking it. Refrigerating tenderizes squid.
3. Don't flip too soon. Allow the calamari to get some color first. Also, towards the end, scrape the browned bits from the pan so they will stick to the squid; it's where all the flavor lies.
4. Sear with a hint of olive oil. You may be tempted to add more oil to sear, but don't! We don't want it to fry and toughen. The absence of fat in the pan allows the squid to toast and steam cook in the pan, in a gentler way (than hot oil does). This method gives a stronger, charred flavor similar to that of grilling.

Storing

You can keep this simple sautéed calamari in an airtight food container in the fridge for up to 4-5 days. The marinade will preserve it nicely. You can even double the marinade so the calamari is submerged in it, and therefore, it will be juicier and more tender.

Serve With

This Mediterranean Calamari recipe is a delicious Meze dish on its own. A Meze dish is mostly enjoyed with an alcoholic drink like wine, beer, Tsipouro, or Ouzo. This means tomatoes and olives are a must!

And like any Meze dish, it can be served as an appetizer. Also, you can spoon it over a bed of creamy Fava, or as a side to a warm Greek Lentil Soup for a healthy, wholesome Greek meal.

If you like to turn it into a lighter meal, toss it on top of a greens and tomato salad. Or serve with some Horta (mixed greens) or Vlita (amaranth greens) on the side. A few slices of crusty bread to soak in the extra virgin olive oil, and perhaps a glass of red wine too, for a true taste of Greece on your table!

Recipe