Quick and Easy Sauteed Calamari

3 from 1 vote

Tender rings of fresh Calamari or Squid, quickly sauteed, then bathed in bold, bright aromatic flavors of lemon, dried oregano, parsley, garlic, extra virgin olive oil, and capers.

Prep Time15

Cook Time10

Course: Appetizer

Cuisine: Greek

Keyword: seafood

Servings:

Calories: 466kcal

Ingredients

For The Sauteed Squid:

450 grams (10.6 ounces) medium-sized Squid or Calamari
1 tablespoon olive oil
¼ teaspoon sea salt
⅕ teaspoon ground pepper
⅓ teaspoon dried oregano
⅓ teaspoon ground coriander

For The Dressing/Marinade:

3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 small garlic clove pressed or minced
½ teaspoon dried oregano
1 teaspoon fresh parsley minced
5-6 baby capers minced

Instructions

Prepare The Squid:

Clean the squid by separating the head from the body. Cut the legs off the body and separate the legs from each other (or keep them in pairs of two if they're too small). Remove everything from inside the squid and also remove its skin (you can simply pull it with your hands). Slice the body into thin rings (about 1 cm / 0.4 inches thick).
Add to a bowl and season with salt, pepper, ⅓ teaspoon oregano, and ⅓ teaspoon coriander.

Prepare The Dressing/Marinade:

Add all of the ingredients for the dressing/marinade in a bowl and stir to combine.

Saute The Squid:

Heat one tablespoon of olive oil in a cast-iron skillet or non-stick frying pan over high heat (medium-high for a cast-iron skillet).
Add the squid and cook without turning for 2-3 minutes to char and brown on one side.
Cook the squid for another 8 minutes, this time turning it now and then to color evenly on all sides.
Toss the squid into the bowl with the marinade and stir well. Let it stand for 10 minutes or up to a couple of hours if you want to serve it as a Meze.
Serve with a Tomato Salad, Greek Salad, or see other serving suggestions in the text above. Enjoy!

Nutrition