Quick and Easy Spicy Sauteed Calamari Recipe

Quick and Easy Spicy Sauteed Calamari Recipe : One of the most convenient and quick ways to savour this tasty and adaptable seafood is with sauteed calamari! This Mediterranean-inspired meal, topped with a buttery, herbaceous breadcrumb coating, may just have you say “sautéed” instead of “fried,” thanks to the powerful kick of fresh hot peppers and the wonderful brininess of capers and black olives. Continue reading to learn more!


Quick and Easy Spicy Sauteed Calamari Recipe



  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 2 Tbsp chopped garlic
  • ½ cup thinly-sliced or chopped hot peppers, such as fresno, jalapeño or long hots 
  • 1 cup chopped green onions, divided (about 6 green onions)
  • ½ cup chopped parsley, divided
  • ¼ cup capers, drained
  • ¼ cup pitted black, oil-cured olives, rough chopped
  • 1 tsp paprika
  • 2 pounds calamari, tentacles and rings 
  • 4 Tbsp fresh lemon juice
  • To Taste salt and black pepper


Crunchy Herb Breadcrumb Topping

  • 2 Tbsp butter
  • ½ cup panko breadcrumbs
  • 1 Tbsp chopped parsley



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Prepare and collect all ingredients in accordance with the aforementioned guidelines. Next, prepare the topping of breadcrumbs: In a small skillet, melt butter over medium-low heat.

After the butter has melted, add the breadcrumbs and parsley and heat, stirring constantly, for two to three minutes, or until the breadcrumbs are toasted.


Take off the heat and leave it at room temperature, covered. (You may prepare these breadcrumbs three to four hours ahead of time and store them at room temperature, uncovered.)

(For step-by-step directions with images, please refer to the blog post’s section above.)


½ cup panko breadcrumbs, 1 tablespoon minced parsley, and 2 tablespoons butter

In a large skillet, melt butter and olive oil over medium-low heat. After that, add the garlic, hot pepper, ½ cup green onions, and ¼ cup parsley. Cook for 4 to 5 minutes, or until the garlic begins to brown.


½ cup thinly sliced or chopped spicy peppers, 2 tablespoons extra virgin olive oil, 2 tablespoons butter, and 2 tablespoons chopped garlic

Add the paprika, olives, and capers and simmer for 2 minutes or until the mixture becomes dry.


¼ cup pitted black olives with oil cured, ¼ cup capers, and 1 tsp paprika

After raising the temperature to medium-high, add the calamari. After tossing for approximately 30 seconds, add the lemon juice, parsley, and the remaining green onions. Cook for an additional one to two minutes, then turn off the heat. (The calamari is done when its colour becomes opaque and it just becomes firm.) Add salt and black pepper to taste.


4 tablespoons of fresh lemon juice, 2 pounds of calamari,To Smell: black pepper and salt

Serve right away with some crusty bread to mop up all the delicious juices and sprinkled with the herb breadcrumbs! Salutations!




The fresh hot peppers in this recipe are supposed to add a good level of heat and spice. That being said, if you’d like, you can definitely omit the hot peppers.

You can use any kind of spicy pepper; the membranes and seeds are not necessary. (The dish will be hotter if you add additional seeds and membranes.) If you don’t have any fresh hot peppers, you may also use chilli paste or crushed red pepper in a pinch for the heat.


Attempt to purchase cleaned calamari, if at all possible. (The majority of frozen calamari available has already been cleaned.) But if you have to clean it yourself, you will have to take out the eyes, skin, beak, and hard quill—the portion inside the squid that looks like a bone. The calamari should then be rinsed under cold water. This fantastic video explains the procedure: click here.

Make sure to thaw frozen calamari before cooking it if using it.


Cut the calamari bodies into rings that are about ½” thick after they have been washed and/or defrosted. For this recipe, use both the rings and the tentacles. Before cooking, blot dry the calamari with a paper towel to eliminate any extra moisture.


Note: This recipe does not call for tenderising the calamari. For fried calamari, it’s customary to tenderise the fish in a solution of milk and salt.
If necessary, regular breadcrumbs can be used in place of the panko breadcrumbs. The topping made with panko breadcrumbs will be crispier than that of normal breadcrumbs.

You can easily use olive oil in place of the butter in this recipe if you’d rather keep it dairy-free.


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