Skip to content

Calamari Recipes

Calamari in Red Wine and Tomato Sauce

Ingredients 4 cups tomato sauce 2 pounds calamari, cleaned 1 cup Chianti wine 2 tablespoons fresh lemon juice 1 tablespoon olive oil 2 teaspoons chopped garlic 1 teaspoon ground black pepper 1/2 teaspoon ground cayenne pepper 1 teaspoon dried basil 1/3 cup grated Romano cheese Directions Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2… Read More »Calamari in Red Wine and Tomato Sauce

Buttermilk-Battered Calamari

Ingredients 1 cup buttermilk 2 cups vegetable oil for frying 1 cup all-purpose flour 1/2 tablespoon salt 1/2 tablespoon ground black pepper 1 teaspoon dried oregano 1 pound squid, cleaned and cut into 1/2 inch rings Directions Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C). Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip… Read More »Buttermilk-Battered Calamari

Stuffed Calamari

Ingredients 2 green onions, finely chopped 12 calamari tubes 6 cloves garlic, minced 1/2 pound chopped cooked shrimp meat 1/2 pound cooked crabmeat, diced 1 tablespoon lemon juice 3/4 cup butter 12 ounces cream cheese, cut into cubes 2 cloves garlic, minced 3 cups milk 10 ounces freshly grated Parmesan cheese 1 pinch ground black pepper 3/4 cup freshly grated Romano cheese 1 (8 ounce) package linguine pasta Directions Preheat… Read More »Stuffed Calamari

Calamari Steaks Parmigiano

Ingredients 3/4 cup Italian seasoned bread crumbs 4 calamari tubes or steaks 1/4 cup grated Parmesan cheese 1/4 cup milk 2 cloves garlic, minced 3 tablespoons olive oil 1 1/2 cups spaghetti sauce 4 slices provolone cheese Directions Slice the calamari tubes open so they can lay flat. Rinse and pat dry; set aside. Mix the bread crumbs and parmesan cheese together in a pie tin or on a plate.… Read More »Calamari Steaks Parmigiano

Fried Calamari

Ingredients 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings Vegetable oil, for deep-frying 2 cups all-purpose flour 2 tablespoons dried parsley Salt and freshly ground black pepper 2 lemons, cut into wedges 1 cup simple tomato sauce or jarred marinara sauce warmed Directions Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees… Read More »Fried Calamari