Jul 14 2026
Restaurants›Volturno Pizza Napoletana›Sautéed Calamari* Recipe

Sautéed Calamari* Recipe

Inspired by Volturno Pizza Napoletana
Time45m
Serves4

Eggplant caponata, fresno, scallion, parsley, fennel, garlic, lemon wedge, toasted house-made focaccia

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Ingredients

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Calamari

Eggplant Caponata

Toasted Focaccia

Method

Eggplant Caponata

  1. 1

    Prepare the Eggplant

    In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced eggplant and cook for about 5-7 minutes, stirring occasionally, until softened.

  2. 2

    Add Aromatics

    Add the diced onion, celery, garlic, salt, and pepper to the skillet. Cook for an additional 5 minutes until the vegetables are soft.

  3. 3

    Incorporate Other Ingredients

    Stir in the tomato paste, red wine vinegar, honey, green olives, and capers. Cook for another 5 minutes, allowing flavors to meld. Remove from heat and set aside.

Sautéed Calamari

  1. 4

    Sauté the Calamari

    In a separate skillet, heat 4 tablespoons of olive oil over medium-high heat. Add the sliced calamari and cook for 2-3 minutes until they are just opaque. Avoid overcooking.

  2. 5

    Add the Vegetables

    Add the sliced fresno chili, chopped scallions, chopped parsley, and sliced fennel to the skillet. Sauté for an additional 2-3 minutes until the vegetables are tender.

  3. 6

    Season and Finish

    Season with salt and black pepper to taste. Remove from heat and serve immediately with lemon wedges.

Toasted Focaccia

  1. 7

    Toast the Focaccia

    Preheat the oven to 400°F (200°C). Brush the focaccia slices with 2 tablespoons of olive oil and sprinkle with sea salt and optional rosemary. Place on a baking sheet and toast in the oven for about 5-8 minutes until golden.

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