Spicy Sauteed Calamari Recipe

Prep calamari

Pat calamari rings and tentacles dry with paper towels. Place in a bowl.

Add kosher salt, black pepper, smoked paprika, minced garlic, lemon juice and 2 tbsp olive oil to the calamari. Toss to coat evenly. Let marinate at room temperature for 10 minutes (do not exceed 30 minutes to avoid toughening).

Char tomatoes and pepper

Heat a grill pan or gas burner on high. Place whole roma tomatoes and red bell pepper directly on the hot grate or pan and char until skin is blackened on all sides, turning frequently (6–8 minutes). Transfer to a bowl and cover with plastic wrap to steam for 10 minutes; this will loosen skins.

Peel and core the charred tomatoes and bell pepper. Roughly chop and set aside.

In a medium skillet over medium heat, warm 2 tbsp olive oil. Add the chopped onion and a pinch of salt and sweat until translucent, about 5 minutes. Add the minced garlic and chopped jalapeño and cook 1 minute until fragrant.

Stir in 1 tbsp tomato paste and cook 1–2 minutes to caramelize slightly. Add the chopped charred tomatoes and bell pepper, smoked paprika, cumin and sugar; stir to combine.

Pour in 1 cup Rioja wine and simmer on medium-high until reduced by about half (5–7 minutes). Add 1 cup stock and bring to a simmer. Reduce heat and simmer gently 8–10 minutes to meld flavors and thicken slightly.

Taste and adjust seasoning with salt, pepper and 1 tsp red wine vinegar. For a smoother sauce (optional), blend briefly with an immersion blender or in a countertop blender until slightly coarse but saucy. Keep warm.

In a small skillet over medium-high heat, melt 1 tbsp butter. Add the corn kernels and a pinch of salt. Cook, stirring occasionally, until kernels have golden brown spots and are tender, about 4–6 minutes.

Stir in lime juice and chopped cilantro. Remove from heat and set aside, keeping warm.

Heat a clean skillet or griddle over medium-high. Brush each corn tortilla lightly with olive oil and grill 30–45 seconds per side until charred spots appear and tortilla is pliable. Keep warm wrapped in a clean towel.

In a large heavy skillet or cast-iron pan over high heat, add 1 tbsp olive oil (or more if needed) and let it get very hot but not smoking. Add the marinated calamari in a single layer (work in batches if necessary). Sauté, stirring and tossing, until just opaque and curled, about 1–2 minutes total. Do not overcook — calamari should be tender.

Remove calamari to a plate. Add the warm spicy charred tomato Rioja sauce to the pan to reheat briefly (30 seconds). Return calamari to the pan and toss with the sauce to coat evenly for 20–30 seconds. Taste and adjust salt/pepper if needed.

To serve: Spoon a little sweet corn onto each grilled corn tortilla, top with a few pieces of sauced calamari, and drizzle additional Rioja sauce as desired. Garnish with microgreens or baby arugula and serve with lemon or lime wedges alongside.

Leftover sauce can be refrigerated for up to 3 days.