Calamari Recipe
Lightly buttered salt and pepper squid chunks served with homemade tartar sauce
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Ingredients
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Calamari
Tartar Sauce
Method
Tartar Sauce
- 1
Make the tartar sauce
In a medium bowl combine 1 cup mayonnaise, 2 tbsp finely diced dill pickle, 1 tbsp chopped capers, and 1 tbsp minced shallot. Add 1 tsp fresh lemon juice and 1 tsp Dijon mustard. Stir in 1 tbsp finely chopped fresh dill or parsley. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as desired. Cover and chill in the refrigerator for at least 20 minutes to let flavors meld.
Calamari
- 2
Prepare squid
If not already done, clean 1 lb squid: remove head, innards and cartilage; separate tentacles and tubes. Rinse and pat very dry with paper towels. Slice tubes into 1/2- to 3/4-inch rings; leave tentacles whole or halved if large. Ensuring the squid is dry helps prevent steaming instead of browning.
- 3
Season
In a bowl toss the squid with 1 tbsp olive oil, 2 tbsp unsalted butter (softened or cut into small pieces), 1 tsp sea salt, and 1 tsp freshly ground black pepper so pieces are evenly coated.
- 4
Cook squid
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2 minutes). Add the butter-coated squid in a single layer (work in two batches if necessary to avoid overcrowding). Sear undisturbed for 1 to 1 1/2 minutes until edges begin to brown. Flip or toss and cook the other side for 30 to 60 seconds — total cooking time should be 1.5 to 2 minutes per batch to keep squid tender. Remove cooked squid to a warm plate; repeat with remaining squid.
- 5
Finish and serve
As soon as all squid is cooked, drizzle with 1 tbsp fresh lemon juice and adjust seasoning with additional salt and pepper if needed. Sprinkle with 2 tbsp chopped fresh parsley if using. Serve immediately with chilled tartar sauce and lemon wedges alongside.