Calamari Recipe
with baby spinach, lemon cream, capers, cucumber, bell pepper and artichoke hearts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Calamari with Lemon Cream
Method
Cooking Directions
- 1
Prepare the Lemon Cream Sauce
In a saucepan over medium heat, combine heavy cream, lemon juice, and capers. Stir well, bring to a gentle simmer, and let it cook for about 5 minutes until slightly thickened. Season with salt and black pepper to taste. Remove from heat and set aside.
- 2
Cook the Calamari
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the calamari slices and cook for 2-3 minutes until they turn opaque and are cooked through. Be careful not to overcook them as they can become rubbery.
- 3
Combine the Vegetables
Add the diced cucumber, bell pepper, and artichoke hearts to the skillet with the calamari. Cook for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
- 4
Add Spinach
Gently fold in the baby spinach and cook for another minute until wilted.
- 5
Serve
Plate the calamari and vegetable mixture, then drizzle the lemon cream sauce over the top. Serve immediately.