Hot Butter Calamari
A quick and easy recipe for tender calamari cooked in a rich garlic butter sauce, perfect for a gourmet meal at home.
Ingredients
Main Ingredients
- 1 lb fresh or frozen calamari Look for bright and firm calamari from a reputable fishmonger or grocery store. If using frozen, make sure it’s properly thawed and patted dry before cooking.
- 4 tbsp rich, creamy butter I typically use Kerrygold grass-fed butter for that luxurious flavor, but any good-quality butter will do.
- 3 cloves fresh minced garlic Always opt for fresh garlic; jarred versions just can’t compare in flavor.
- 2 tbsp fresh lemon juice Freshly squeezed juice is key. A ripe lemon will awaken the dish!
- Salt and pepper to taste Use kosher salt for seasoning; it dissolves evenly during cooking.
- 1 tsp paprika I prefer smoked paprika to add depth, but regular will also work.
Instructions
Preparation
- Start by cleaning the calamari thoroughly. If you’re using whole calamari, remove the head, tentacles, and innards. Slice the body into rings, about 1/2 inch thick. Pat the rings dry with paper towels.
Butter Sauce
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant but not browned—about 1 minute.
Cooking Calamari
- Gently add the calamari rings to the skillet and toss them in the garlic butter. Cook for about 2-3 minutes until they turn opaque and tender.
Finishing Touches
- Remove the skillet from the heat and drizzle fresh lemon juice over the calamari. Season with salt, pepper, and paprika to taste, then toss gently.
Notes
Serve your Hot Butter Calamari in a stylish bowl with a sprinkle of fresh chopped parsley and a lemon wedge. Store any leftovers in an airtight container in the fridge for up to 3 days.