Pan Grilled Calamari Recipe

There’s something so incredibly satisfying about whipping up a dish that screams ‘Mediterranean vacation’ right in your own kitchen, and these grilled calamari rings do exactly that.

One of the things I love is coming up with dishes that star the kind of seafood I want to eat, and my pan-grilled calamari is definitely one of those favorites. I take rings of fresh calamari, toss them in olive oil with minced garlic, a sprinkle of paprika, and a bit of oregano, and then grill them.

The bright finish comes from fresh lemon juice, and the perfectly paired ingredient is, of course, chopped parsley. Apart from its flavor-enhancing abilities, parsley has some pretty impressive nutritional numbers.

Pan Grilled Calamari Recipe Ingredients

• Calamari: High in protein, low in fat, and rich in omega-3 fatty acids.
• Olive Oil: Healthy monounsaturated fats, boosts heart health and flavor.
• Garlic: Adds aromatic flavor, contains antioxidants and has potential heart benefits.
• Lemon Juice: Rich in vitamin C, adds tangy brightness and aids digestion.
• Paprika: Provides a mild spice and smoky flavor, rich in antioxidants.
• Oregano: Aromatic herb with antibacterial properties, enhances flavor complexity.
• Parsley: Fresh, herbaceous touch, rich in vitamins A and C, promotes fresh breath.

Pan Grilled Calamari Recipe Ingredient Quantities

• 1 pound of fresh calamari, cleaned and cut into rings
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving

How to Make this Pan Grilled Calamari Recipe

1. In a sizable bowl, blend together the rings of calamari, olive oil, minced garlic, lemon juice, paprika, dried oregano, salt, and pepper. Combine thoroughly so that the calamari is consistently coated everywhere.

2. Plastic wrap should cover the bowl, and the calamari can sit in the refrigerator for 30 minutes to 1 hour, marinating and absorbing the flavors.

3. Prepare a grill pan by heating it to medium-high heat until it is hot.

4. When the pan is hot, add the calamari rings to the pan in a single layer. Don’t crowd the pan; if necessary, cook in batches.

5. Cook the calamari on the grill for 2 to 3 minutes on each side or until they are cooked through and have a light char. Do not, however, overcook them. Most people’s idea of overcooking the calamari results in cooking it too long (4-5 minutes) or cooking it on too hot a fire, but if you cook rubbery calamari, you haven’t succeeded in making either a beautifully charred or a deliciously tender dish.

6. Remove the calamari from the pan and transfer it to a serving platter.

7. Grilled calamari sprinkled with fresh, chopped parsley presents a dish that bursts with both color and flavor.

8. Warm the calamari, and serve with wedges of lemon. The juice adds a nice burst of flavor that complements the mildness of the squid.

9. You may optionally add paprika or a drizzle of olive oil to the dish as a garnish before serving.

10. Immediately enjoy the calamari as a delicious starter or side dish to your preferred summer meal.

Pan Grilled Calamari Recipe Equipment Needed

1. Sizable bowl
2. Plastic wrap
3. Grill pan
4. Medium-high heat source (e.g., stove)
5. Tongs or spatula
6. Serving platter
7. Knife (for chopping parsley and lemons)
8. Cutting board

FAQ

• Can I use frozen calamari instead of fresh?Certainly, frozen calamari can be used. Just make sure it is completely thawed and dried before cooking.
• What is the best way to clean calamari?If not cleaned beforehand, take off the head and insides, remove the skin, and slice into rings.
• Can I add other seasonings?Definitely! Think about including crushed red pepper flakes for a spicy kick or a dusting of smoked paprika for extra depth.
• How can I tell when the calamari is cooked?Calamari that has been cooked becomes opaque and firm. Do not overcook, or you risk making it rubbery.
• Is it necessary to marinate the calamari before grilling?It isn’t necessary to marinate, but letting it sit with garlic, paprika, and oregano for a few minutes enhances the flavor.
• What can I serve with pan grilled calamari?It goes well with a green side salad, a loaf of crusty bread, or dishes featuring rice.
• How should leftovers be stored?Keep uneaten portions in a sealed container in the cooler part of the refrigeration unit. Consume them within 1-2 days. These reheated items will be much safer and taste fresh if you use a microwave oven to heat them. Microwaves are faster than conventional ovens, and they heat from the inside out. You shouldn’t count on any method of reheating to make food safe, unless the food reaches steaming temperature (about 165°F) in the middle.

Pan Grilled Calamari Recipe Substitutions and Variations

Olive oil: Use avocado oil or grapeseed oil instead for a slightly different flavor profile.
Garlic: If fresh garlic is not available, substitute with 1/4 teaspoon garlic powder per clove.
Lemon juice: If you want to achieve a more tart flavor, substitute with lime juice; for a different acidity, try using vinegar.
Paprika: For a smokier flavor, substitute with smoked paprika. For more heat, use cayenne pepper.
Dried oregano: There is dried thyme and basil if you want a different herbal note.

Pro Tips

1. Marinate for Maximum Flavor For even more pronounced flavors, consider marinating the calamari a bit longer, up to 2 hours if time allows. This will help the garlic, lemon, and spices penetrate more deeply.

2. Pat Dry Before Cooking Before placing the calamari on the grill pan, pat them dry with paper towels. Removing excess moisture ensures a better sear and helps achieve the perfect char without making them rubbery.

3. Adjust the Spice Level If you like a bit of heat, consider adding a pinch of cayenne pepper or some red pepper flakes to the marinade for an extra kick.

4. Test for Tenderness To check for doneness without overcooking, lightly press on the calamari rings. They should be firm but still have a slight give. Cooking time may vary depending on the thickness of the rings.

5. Preheat the Grill Pan Ensure your grill pan is properly preheated before adding the calamari. A hot pan will help achieve the desired char and prevent the calamari from sticking.