Calamari Recipe

Prepare calamari

Pat the calamari tubes and tentacles dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Uniform pieces ensure even cooking.

Heat a large skillet (preferably heavy-bottomed) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Add the calamari in a single layer and season lightly with half the salt and pepper. Sauté, stirring or tossing, for 1 to 1 1/2 minutes until just opaque and slightly firm. Do not overcook — calamari becomes rubbery if cooked too long. Remove the calamari to a plate and set aside.

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced garlic and sauté for 20–30 seconds until fragrant but not browned.

Add the diced Roma tomatoes to the skillet and cook 2–3 minutes, stirring, until they begin to soften and release juices.

Stir in the Kalamata olives and rinsed capers and cook 1 minute to warm through and meld flavors.

Pour in the white wine (or seafood stock) and scrape up any brown bits from the pan. Allow the liquid to reduce for about 1 minute.

Return the cooked calamari to the skillet and toss everything together. Add the lemon juice, remaining salt and pepper, and red pepper flakes if using. Cook for an additional 30–45 seconds just to reheat the calamari and marry the flavors.

Remove the skillet from the heat and sprinkle the chopped fresh parsley over the dish. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Transfer the calamari to a warm serving plate and serve immediately. This dish pairs well with crusty bread or over a bed of lightly dressed greens.