23 Delicious Calamari Recipes Not Fried Healthy

Oh, the joys of calamari! If you’re dreaming of delicious, tender squid dishes that skip the deep fryer, you’re in for a treat. Our roundup of 23 Delicious Calamari Recipes Not Fried Healthy is packed with light, flavorful options that’ll satisfy your seafood cravings without the guilt. From zesty salads to hearty stews, these recipes are perfect for any night of the week. Dive in and discover your new favorite!

Grilled Calamari with Lemon and Herbs

Venturing into the simplicity of the sea, this dish brings the ocean’s whisper to your plate, with each bite a tender reminder of summer’s fleeting warmth. The grilled calamari, kissed by lemon and herbs, is a testament to the beauty of minimalism in cooking.

Ingredients

• 1 lb fresh calamari, cleaned and tentacles separated
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium bowl, combine the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, thyme leaves, sea salt, and black pepper, whisking until fully emulsified.
3. Add the cleaned calamari and tentacles to the marinade, tossing gently to coat each piece evenly. Let marinate for 10 minutes at room temperature, turning once halfway through.
4. Grill the calamari for 2 minutes on each side, or until just opaque and lightly charred, avoiding overcooking to maintain tenderness.
5. Transfer the grilled calamari to a serving platter, drizzling any remaining marinade over the top for added flavor.

Offering a delicate balance of char and citrus, the calamari’s texture is irresistibly tender with a slight chew. Serve it atop a bed of arugula for a peppery contrast, or alongside grilled bread to soak up the vibrant marinade.

Calamari Salad with Avocado and Cherry Tomatoes

Floating through the kitchen on a quiet morning, the thought of combining the tender chew of calamari with the creamy richness of avocado and the bright pop of cherry tomatoes feels like a gentle embrace of summer’s bounty.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a medium pot of salted water to a boil over high heat. Add the calamari rings and cook for exactly 1 minute to ensure tenderness. Drain immediately and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, gently combine the cooked calamari, diced avocados, and halved cherry tomatoes.
3. Drizzle the extra virgin olive oil and fresh lemon juice over the salad. Sprinkle with sea salt and freshly ground black pepper.
4. Using a spatula, fold the ingredients together carefully to avoid mashing the avocados.
5. Just before serving, sprinkle the thinly sliced fresh basil leaves over the top for a fragrant finish.

Just as the last basil leaf settles, the salad presents a harmony of textures—silky avocado, crisp tomatoes, and the calamari’s delicate bite. Serve it chilled on a sunlit patio for a meal that feels like a gentle whisper of the sea.

Steamed Calamari with Ginger and Scallions

Today, as the gentle morning light filters through the kitchen window, I find myself drawn to the simplicity and elegance of steamed calamari, a dish that whispers of the sea’s freshness and the earth’s warmth. The combination of ginger and scallions brings a lively yet comforting aroma that fills the space with anticipation.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 2 tbsp fresh ginger, julienned
• 1/4 cup scallions, thinly sliced on a bias
• 1 tbsp high-quality soy sauce
• 1 tsp toasted sesame oil
• 1/2 cup water

Instructions

1. Prepare a steamer by bringing 1/2 cup of water to a boil over medium-high heat in a pot fitted with a steamer basket.
2. Arrange the calamari rings in a single layer on a heatproof plate that fits inside the steamer basket, ensuring they are not overlapping for even cooking.
3. Scatter the julienned ginger evenly over the calamari, then drizzle with soy sauce and sesame oil.
4. Once the water is boiling, place the plate in the steamer, cover with a lid, and steam for exactly 3 minutes to preserve the calamari’s tenderness.
5. After steaming, immediately remove the plate from the steamer and sprinkle the sliced scallions over the top for a burst of color and freshness.
6. Serve the steamed calamari hot, with the cooking liquid poured over to enhance the flavors.

Unassuming in its preparation, this dish reveals layers of texture and taste—the calamari tender yet slightly chewy, the ginger sharp but not overpowering, and the scallions adding a crisp, clean finish. Consider serving it over a bed of jasmine rice to soak up the fragrant juices, or alongside a crisp, chilled white wine for a contrast in temperatures.

Calamari Stir-Fry with Vegetables

Dusk settles softly outside, and in the quiet of the kitchen, the sizzle of calamari stir-fry with vegetables begins to fill the air, a dish that marries the ocean’s bounty with the earth’s crisp offerings in a dance of flavors and textures.

Ingredients

• 1 lb fresh squid, cleaned and sliced into rings
• 2 tbsp clarified butter
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 1/4 cup water
• 2 green onions, sliced diagonally

Instructions

1. In a large wok, heat clarified butter over medium-high heat until it shimmers, about 1 minute.
2. Add squid rings to the wok, stirring constantly for 2 minutes until just opaque. Remove and set aside.
3. In the same wok, add snap peas and red bell pepper, stir-frying for 3 minutes until vegetables are crisp-tender.
4. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
5. Return squid to the wok, adding soy sauce, sesame oil, and red pepper flakes, tossing to combine.
6. In a small bowl, whisk together cornstarch and water until smooth, then pour into the wok, stirring until the sauce thickens, about 1 minute.
7. Garnish with sliced green onions before serving.

For a professional touch, ensure your wok is smoking hot before adding ingredients to achieve the perfect sear. Always prep all ingredients before starting, as stir-frying is a quick process. Use fresh squid for the best texture and flavor.

Finished with a glossy sheen, this calamari stir-fry offers a tender bite against the crunch of vegetables, all enveloped in a sauce that balances umami with a hint of heat. Serve it over a bed of jasmine rice or alongside a crisp, chilled white wine for an elevated weeknight dinner.

Baked Calamari with Breadcrumbs and Parmesan

Floating through the kitchen on a quiet afternoon, the thought of transforming simple squid into a golden, crispy delight feels like a small, personal celebration. This baked calamari, with its delicate crunch and savory depth, is a testament to the beauty of simplicity and the magic of the oven’s gentle heat.

Ingredients

• 1 pound fresh squid, cleaned and sliced into 1/2-inch rings
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons clarified butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, sea salt, and black pepper, mixing well to ensure even distribution of spices.
3. Dip each squid ring into the lightly beaten eggs, allowing any excess to drip off, then coat thoroughly in the breadcrumb mixture.
4. Arrange the coated squid rings in a single layer on the prepared baking sheet, ensuring they do not touch for even cooking.
5. Drizzle the melted clarified butter evenly over the squid rings to help achieve a golden, crispy texture.
6. Bake in the preheated oven for 12-15 minutes, or until the breadcrumbs are deeply golden and the squid is tender but not rubbery.
7. Remove from the oven and let rest for 2 minutes to allow the coating to set, then sprinkle with fresh parsley before serving.

Unassuming yet unforgettable, this baked calamari offers a symphony of textures—crispy on the outside, tender within—with the Parmesan adding a nutty richness that lingers. Serve it atop a bed of arugula dressed in lemon vinaigrette for a contrast that elevates the dish to new heights.

Calamari Pasta with Garlic and Olive Oil

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself craving the simplicity and elegance of the sea. It was then that the idea of a dish that marries the tender chew of calamari with the comforting embrace of pasta, all kissed by garlic and olive oil, took hold.

Ingredients

• 8 ounces dried spaghetti
• 1/2 pound fresh calamari, cleaned and sliced into rings
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup dry white wine
• 1/2 cup freshly chopped parsley
• Sea salt, to finish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 1 minute.
4. Increase the heat to medium-high and add the calamari, cooking just until opaque, about 2 minutes. Tip: Overcooking will make the calamari tough.
5. Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce slightly, about 1 minute.
6. Add the drained spaghetti to the skillet, tossing to combine. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Stir in the parsley and season with sea salt to finish.

Zesty and light, this dish offers a delightful contrast between the al dente pasta and the tender calamari, with a sauce that’s rich yet not overpowering. Serve it with a sprinkle of lemon zest for an extra burst of freshness, or alongside a crisp, green salad to round out the meal.

Calamari Soup with Tomatoes and Basil

Floating through the kitchen on a quiet afternoon, the aroma of simmering tomatoes and fresh basil invites a moment of pause. This calamari soup, with its delicate balance of flavors, feels like a gentle embrace from the sea.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 2 cups San Marzano tomatoes, crushed
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 4 cups fish stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced garlic, sautéing until fragrant and lightly golden, approximately 1 minute, stirring constantly to prevent burning.
3. Stir in the crushed San Marzano tomatoes, sea salt, and black pepper, cooking for 5 minutes to allow the flavors to meld.
4. Pour in the fish stock, bringing the mixture to a gentle boil before reducing the heat to a simmer for 10 minutes.
5. Gently add the calamari rings, cooking for just 2 minutes until they become opaque and tender, avoiding overcooking to maintain their delicate texture.
6. Remove the pot from heat, stirring in the torn basil leaves and freshly squeezed lemon juice for a bright finish.
7. Tip: For an enhanced depth of flavor, let the soup rest for 5 minutes before serving. Tip: Serve with a drizzle of high-quality olive oil on top. Tip: Accompany with crusty artisanal bread for dipping.

Tender pieces of calamari swim in a rich, tomato-based broth, each spoonful bursting with the freshness of basil and a hint of citrus. Consider garnishing with a few whole basil leaves for a touch of elegance, or serve alongside a crisp white wine to elevate the dining experience.

Marinated Calamari with Lime and Cilantro

Evenings like these call for something light yet deeply flavorful, a dish that whispers of the sea and dances with citrus. Marinated calamari, tender and bright with lime and cilantro, is just that—a simple pleasure that feels both refined and comforting.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 small red onion, thinly sliced
• 1 serrano pepper, seeded and minced

Instructions

1. In a large mixing bowl, combine the calamari rings with olive oil, ensuring each piece is lightly coated.
2. Add the fresh lime juice, cilantro, sea salt, and black pepper to the bowl, gently tossing to distribute the flavors evenly.
3. Incorporate the thinly sliced red onion and minced serrano pepper, mixing carefully to avoid breaking the calamari rings.
4. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to meld and the calamari to slightly cure in the acidity.
5. While the calamari marinates, prepare a serving platter by chilling it in the freezer for 10 minutes to ensure the dish stays cool upon serving.
6. After marinating, arrange the calamari mixture on the chilled platter, drizzling any remaining marinade over the top for added moisture and flavor.

Delicate yet vibrant, this marinated calamari offers a tender bite with a refreshing zing from the lime and a subtle heat from the serrano. Serve it atop a bed of crisp lettuce or with thinly sliced avocado for a contrast in textures that elevates the dish to new heights.

Calamari Kebabs with Bell Peppers and Onions

On a quiet evening, the thought of preparing something both comforting and adventurous led me to the kitchen, where the simple act of threading calamari onto skewers became a meditative practice. The combination of tender calamari with the sweet char of bell peppers and onions promises a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb fresh calamari, cleaned and cut into 1-inch pieces
• 2 large bell peppers, preferably one red and one yellow, cut into 1-inch squares
• 1 large red onion, cut into 1-inch pieces
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the calamari pieces, bell peppers, and red onion. Drizzle with extra virgin olive oil and lemon juice, then sprinkle with smoked paprika, sea salt, and black pepper. Toss gently to coat evenly.
3. Thread the marinated calamari, bell peppers, and onion onto the soaked skewers, alternating the ingredients for visual appeal and even cooking.
4. Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the calamari is opaque and the vegetables have developed a slight char, turning once for even heat distribution.
5. Remove the skewers from the grill and let them rest for 1 minute before serving to allow the juices to redistribute.

Zesty and vibrant, these calamari kebabs offer a delightful contrast between the succulent seafood and the crisp, sweet vegetables. Serve them atop a bed of aromatic saffron rice or with a side of garlic aioli for dipping to elevate the dining experience.

Calamari Ceviche with Mango and Cucumber

Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and vibrancy of the sea. This calamari ceviche, with its sweet mango and crisp cucumber, is a dance of textures and flavors that feels both refreshing and indulgent.

Ingredients

• 1 lb fresh squid, cleaned and sliced into 1/4-inch rings
• 1 cup freshly squeezed lime juice
• 1/2 tsp fine sea salt
• 1 ripe mango, peeled and diced into 1/2-inch cubes
• 1 medium English cucumber, seeded and diced into 1/2-inch cubes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced
• 1 tbsp extra-virgin olive oil

Instructions

1. In a large glass bowl, combine the squid rings and lime juice, ensuring all pieces are fully submerged. Cover and refrigerate for exactly 30 minutes to marinate.
2. After marinating, drain the squid, reserving 2 tablespoons of the lime juice. Discard the remaining juice.
3. In the same bowl, gently toss the squid with the reserved lime juice, sea salt, mango, cucumber, red onion, cilantro, and jalapeño until evenly combined.
4. Drizzle with extra-virgin olive oil and toss once more to lightly coat the ingredients.
5. Let the ceviche sit at room temperature for 10 minutes before serving to allow the flavors to meld.

Offering a delightful contrast between the tender squid and the crunchy cucumber, this ceviche is a celebration of summer. Serve it in chilled martini glasses for an elegant touch, or alongside crispy plantain chips for added texture.

Stuffed Calamari with Spinach and Ricotta

Just as the first light of dawn gently illuminates the kitchen, there’s something profoundly comforting about preparing a dish that marries the sea’s bounty with the earth’s greens. Stuffed calamari with spinach and ricotta is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 lb fresh calamari tubes, cleaned
• 1 cup whole milk ricotta cheese
• 1 cup fresh spinach, finely chopped
• 1/2 cup grated Parmigiano-Reggiano
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the ricotta, spinach, Parmigiano-Reggiano, egg, garlic, salt, and pepper until well blended.
3. Gently stuff each calamari tube with the ricotta mixture, being careful not to overfill, and secure the open end with a toothpick.
4. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and begins to foam.
5. Add the stuffed calamari to the skillet and cook for 2-3 minutes on each side, or until lightly golden.
6. Pour the white wine into the skillet, bring to a simmer, and cook for an additional 2 minutes to reduce slightly.
7. Transfer the calamari to the prepared baking dish and bake for 15-20 minutes, or until the filling is set and the calamari is tender.
8. Remove the toothpicks before serving.

Unassuming yet elegant, the stuffed calamari offers a delightful contrast between the tender seafood and the creamy, flavorful filling. Serve it atop a bed of saffron-infused risotto or alongside a crisp, green salad for a meal that sings of the Mediterranean.

Calamari Risotto with Saffron and Peas

Under the soft glow of the kitchen light, the thought of combining the tender chew of calamari with the creamy embrace of risotto feels like a quiet celebration of the sea and the earth.

Ingredients

• 1 cup Arborio rice
• 1/2 lb fresh calamari, cleaned and sliced into rings
• 1/4 tsp saffron threads
• 1/2 cup fresh peas, shelled
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small shallot, finely minced
• 2 tbsp clarified butter
• 1/4 cup grated Parmigiano-Reggiano
• Salt, to precise taste

Instructions

1. In a heavy-bottomed pan, melt the clarified butter over medium heat until it shimmers but does not smoke.
2. Add the minced shallot, sautéing until translucent, about 3 minutes, to build a flavor base without browning.
3. Stir in the Arborio rice, toasting each grain lightly for 2 minutes until they become slightly translucent at the edges.
4. Deglaze with the white wine, stirring constantly until the liquid is fully absorbed, about 1 minute.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, a process that should take about 18 minutes.
6. After the third addition of stock, gently stir in the saffron threads and peas, distributing them evenly throughout the risotto.
7. In the final 5 minutes of cooking, add the calamari rings, cooking just until they turn opaque and curl slightly, ensuring they remain tender.
8. Remove from heat, fold in the Parmigiano-Reggiano, and season with salt to a precise, balanced taste.

Delicate yet rich, this risotto marries the briny sweetness of calamari with the earthy depth of saffron, each spoonful a velvety texture punctuated by the pop of fresh peas. Serve it in shallow bowls, garnished with a few threads of saffron for a touch of golden elegance.

Calamari Stew with Potatoes and Carrots

Falling into the rhythm of the kitchen, there’s something deeply comforting about preparing a dish that simmers slowly, filling the air with its inviting aroma. This calamari stew, with its tender potatoes and carrots, is a testament to the beauty of simple ingredients coming together to create something truly nourishing.

Ingredients

• 1 lb fresh calamari, cleaned and cut into rings
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup carrots, sliced into 1/4-inch rounds
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cups fish stock
• 1 bay leaf
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1 tsp)
• Freshly ground black pepper, to precise measurement (1/2 tsp)
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom, and allow to reduce by half, about 3 minutes.
5. Add the diced Yukon Gold potatoes and sliced carrots, stirring to coat with the onion mixture.
6. Pour in the fish stock and add the bay leaf, bringing the mixture to a gentle simmer.
7. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, then cover and simmer on low heat for 15 minutes.
8. Gently add the calamari rings to the pot, ensuring they are submerged in the liquid, and simmer uncovered for an additional 5 minutes, just until the calamari is tender.
9. Remove the bay leaf and stir in the freshly chopped parsley before serving.

Offering a delicate balance of textures, the calamari is tender against the slight firmness of the potatoes, while the carrots add a subtle sweetness. Serve this stew in deep bowls with a crusty baguette to soak up the flavorful broth, or over a bed of creamy polenta for a heartier meal.

Calamari with White Wine and Garlic Sauce

Kneading through the memories of coastal vacations, the dish that often surfaces is one where the sea meets the sophistication of a well-balanced sauce. Calamari, tender and slightly sweet, paired with a white wine and garlic sauce, is a testament to the elegance of simplicity in cooking.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1 tbsp fresh parsley, finely chopped
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers but does not smoke.
2. Add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned, to avoid bitterness.
3. Increase the heat to medium-high and add the calamari rings, cooking for 2 minutes until they just begin to turn opaque.
4. Pour in the dry white wine, allowing it to reduce by half, about 3 minutes, which will concentrate the flavors.
5. Stir in the heavy cream, reducing the heat to low, and simmer for 2 minutes until the sauce slightly thickens.
6. Season with salt and freshly ground black pepper, then sprinkle with fresh parsley before serving.

For an even silkier sauce, consider a pinch of xanthan gum to emulsify. Always pat the calamari dry before cooking to ensure a proper sear. Serve immediately to enjoy the calamari at its most tender. Freshly squeezed lemon juice can brighten the dish before serving.

Finally, the calamari should be tender with a slight chew, enveloped in a sauce that’s rich yet balanced by the acidity of the wine. Consider serving over a bed of saffron-infused risotto for a luxurious twist.

Calamari and Shrimp Paella

Moments like these call for dishes that whisper of the sea and the warmth of shared tables. Today, let’s gently stir the pot for a Calamari and Shrimp Paella, a dish that marries the tender chew of calamari with the sweet pop of shrimp, all nestled in saffron-kissed rice.

Ingredients

• 1 1/2 cups Arborio rice
• 1/2 lb fresh calamari, cleaned and sliced into rings
• 1/2 lb large shrimp, peeled and deveined
• 4 cups seafood stock, kept warm
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1/2 tsp saffron threads, lightly crushed
• 1 tsp smoked paprika
• 1/2 cup dry white wine
• 1/4 cup flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and red bell pepper, sautéing until softened and translucent, approximately 5 minutes.
3. Stir in the minced garlic, saffron, and smoked paprika, cooking until fragrant, about 1 minute.
4. Pour in the Arborio rice, stirring to coat each grain in the oil and spice mixture, toasting lightly for 2 minutes.
5. Deglaze the pan with the white wine, allowing it to reduce by half, about 3 minutes.
6. Begin adding the warm seafood stock, one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next.
7. After 15 minutes of adding stock and stirring, gently nestle the calamari rings and shrimp into the rice, cooking until the seafood is just done, about 5 minutes.
8. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes to allow the flavors to meld.
9. Sprinkle with chopped parsley and serve with lemon wedges on the side.

The texture of this paella is a delightful contrast between the creamy rice and the tender seafood, with each bite infused with the deep, aromatic flavors of saffron and smoked paprika. Try serving it straight from the pan for a truly communal dining experience, encouraging everyone to dig in and savor the moment together.

Calamari with Spicy Tomato Sauce

Vividly recalling the first time I encountered this dish, the tender calamari paired with a robust, spicy tomato sauce left an indelible mark on my palate, a memory I find myself returning to often.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup San Marzano tomatoes, crushed
• 1/4 cup dry white wine
• 1 tbsp fresh basil, finely chopped
• Sea salt, to precise taste

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant, approximately 30 seconds, being careful not to burn the garlic.
3. Pour in the dry white wine, allowing it to reduce by half, which should take about 2 minutes, to deglaze the pan and build flavor.
4. Introduce the crushed San Marzano tomatoes to the skillet, stirring to combine, and let the mixture simmer uncovered for 10 minutes to thicken slightly.
5. Gently add the calamari rings to the sauce, cooking for just 3 minutes until they are opaque and tender, avoiding overcooking to prevent rubberiness.
6. Stir in the fresh basil and a precise pinch of sea salt, adjusting the seasoning as necessary, then remove from heat.

The calamari should be melt-in-your-mouth tender, with the spicy tomato sauce offering a vibrant contrast. Consider serving atop a bed of al dente linguine or with crusty artisanal bread to soak up the sauce.

Calamari and Mushroom Risotto

On a quiet evening like this, when the air carries a hint of autumn’s approach, there’s something deeply comforting about stirring a pot of risotto, watching as each grain of rice slowly absorbs the rich, savory broth. This calamari and mushroom risotto is a dish that demands patience and rewards it with layers of flavor, a testament to the beauty of slow cooking.

Ingredients

• 1 cup Arborio rice
• 4 cups seafood stock, kept warm
• 1/2 lb fresh calamari, cleaned and sliced into rings
• 1 cup wild mushrooms, thinly sliced
• 1/4 cup dry white wine
• 2 tbsp clarified butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1/4 cup grated Parmigiano-Reggiano
• 1 tbsp fresh parsley, chopped
• Salt to taste

Instructions

1. In a heavy-bottomed pan, melt the clarified butter over medium heat until it shimmers.
2. Add the minced shallot and garlic, sautéing until translucent, about 2 minutes, to build a flavor base.
3. Stir in the Arborio rice, toasting it lightly until the edges become translucent, about 3 minutes, which enhances its nutty flavor.
4. Deglaze the pan with white wine, stirring continuously until the liquid is fully absorbed.
5. Begin adding the warm seafood stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next, a process that should take about 18 minutes.
6. Halfway through the stock addition, incorporate the wild mushrooms, allowing them to soften and infuse the risotto with their earthy notes.
7. In the last 5 minutes of cooking, add the calamari rings, cooking just until they turn opaque and tender, to avoid toughness.
8. Remove from heat, stir in the Parmigiano-Reggiano and parsley, then season with salt to finish.

Delicately creamy with a slight chew from the perfectly cooked calamari, this risotto is a harmony of the sea and the forest. Serve it in shallow bowls, garnished with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, to elevate its rustic elegance.

Calamari with Black Bean Sauce

Moments like these call for dishes that whisper comfort yet surprise the palate, much like this Calamari with Black Bean Sauce, a dish that marries the tender chew of the sea with the earthy depth of fermented beans.

Ingredients

• 1 lb fresh squid, cleaned and sliced into rings
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp ginger, finely grated
• 1/2 cup black bean sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken stock, low-sodium
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 2 scallions, thinly sliced
• 1 tsp sesame oil

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add squid rings, searing for 1 minute per side until just opaque; remove and set aside.
3. In the same skillet, sauté garlic and ginger until fragrant, about 30 seconds, ensuring they don’t burn.
4. Whisk in black bean sauce, soy sauce, and sugar, cooking for 1 minute to meld flavors.
5. Pour in chicken stock, bringing to a simmer before stirring in the cornstarch slurry to thicken the sauce.
6. Return squid to the skillet, tossing gently to coat in the sauce for 30 seconds.
7. Remove from heat; drizzle with sesame oil and garnish with scallions.

Now, the dish presents a harmony of textures—the squid’s slight resistance giving way to the sauce’s velvety cling. Serve it over a mound of jasmine rice, or for a contrasting crunch, alongside blanched bok choy.

Calamari and Chorizo Skewers

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that marries the sea’s bounty with the earth’s richness. These skewers, a harmonious blend of tender calamari and robust chorizo, offer a simple yet profound pleasure, perfect for those moments when cooking feels like a quiet celebration.

Ingredients

• 1 lb fresh calamari, cleaned and cut into 1-inch rings
• 8 oz Spanish chorizo, sliced into 1/4-inch thick rounds
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the calamari rings, chorizo slices, olive oil, smoked paprika, sea salt, black pepper, lemon zest, lemon juice, and minced garlic. Toss gently to ensure even coating.
3. Thread the calamari and chorizo alternately onto skewers, leaving a small space between each piece to promote even cooking.
4. Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the calamari is opaque and the chorizo begins to crisp at the edges.
5. Remove the skewers from the grill and let them rest for 1 minute. Sprinkle with chopped parsley before serving.

Best enjoyed immediately, these skewers boast a delightful contrast between the calamari’s tender chew and the chorizo’s spicy crispness. For an added layer of flavor, serve atop a bed of arugula dressed with a light lemon vinaigrette, allowing the greens to wilt slightly under the skewers’ warmth.

Calamari with Pesto and Whole Wheat Pasta

Sometimes, the simplest dishes speak the loudest in our memories, especially when they bring together the ocean’s bounty and the earth’s harvest in a harmonious blend. This calamari with pesto and whole wheat pasta is a testament to that, offering a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• 8 oz whole wheat pasta
• 1 lb fresh calamari, cleaned and sliced into rings
• 1/2 cup basil pesto, homemade or store-bought
• 2 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pine nuts, lightly toasted
• 2 tbsp grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the calamari rings and cook for 1-2 minutes, just until they turn opaque and curl slightly. Avoid overcooking to keep them tender.
3. Reduce the heat to low and add the cooked pasta to the skillet with the calamari. Stir in the basil pesto and reserved pasta water, tossing gently to coat the pasta evenly. The starchy water helps the pesto cling to the pasta.
4. Add the cherry tomatoes and pine nuts, stirring gently to combine. Season with sea salt and freshly ground black pepper to taste.
5. Serve immediately, garnished with grated Parmesan cheese. For an extra touch of elegance, drizzle with a bit more extra virgin olive oil before serving.

Delightfully tender calamari pairs beautifully with the nutty whole wheat pasta, while the pesto adds a vibrant, herby freshness. The cherry tomatoes and pine nuts introduce a delightful contrast in textures and flavors, making each bite a discovery. Consider serving this dish with a crisp white wine to elevate the dining experience.

Calamari and Artichoke Hearts Salad

Venturing into the realm of seafood salads, this dish combines the tender chew of calamari with the earthy notes of artichoke hearts, creating a harmony of textures and flavors that speak softly to the soul.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 1 cup marinated artichoke hearts, quartered
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a medium pot of salted water to a boil over high heat. Add the calamari rings and cook for exactly 1 minute to ensure tenderness without toughness.
2. Immediately transfer the cooked calamari to a bowl of ice water to halt the cooking process, preserving its delicate texture.
3. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper until emulsified.
4. Add the minced garlic and chopped parsley to the dressing, stirring to combine.
5. Drain the artichoke hearts and pat dry with paper towels to remove excess marinade, ensuring the salad isn’t overly oily.
6. Gently fold the calamari rings and artichoke hearts into the dressing until evenly coated.
7. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.

Kaleidoscopic in its simplicity, this salad offers a refreshing contrast between the briny calamari and the tangy artichoke hearts, best enjoyed al fresco with a crisp white wine.

Calamari with Coconut Milk and Curry

Perhaps there’s no dish quite as evocative of coastal breezes and the gentle hum of a kitchen in the late afternoon as this one. It’s a recipe that whispers of distant shores and the simple joy of savoring each bite, a tender embrace of flavors that meld seamlessly together.

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings
• 1 cup full-fat coconut milk
• 2 tbsp clarified butter
• 1 tbsp curry powder, freshly ground
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed

Instructions

1. In a large skillet over medium heat, warm the clarified butter until it shimmers, about 1 minute.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, ensuring the garlic does not brown.
4. Sprinkle the freshly ground curry powder over the onion mixture, stirring well to coat and toast the spices lightly, about 30 seconds.
5. Pour in the full-fat coconut milk, stirring to combine with the onion and spice mixture, then bring to a gentle simmer over low heat.
6. Add the sliced calamari rings to the skillet, ensuring they are submerged in the coconut milk mixture, and simmer gently for 5 minutes, just until the calamari turns opaque and tender.
7. Season with sea salt and cayenne pepper, adjusting the heat to maintain a gentle simmer without boiling, which can toughen the calamari.
8. Remove the skillet from the heat and stir in the freshly squeezed lime juice and chopped cilantro, allowing the residual heat to meld the flavors.

Zesty and aromatic, this dish offers a delicate balance of creamy coconut milk and the subtle heat of curry, with the calamari providing a tender contrast. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up the flavorful sauce, inviting a moment of quiet reflection with every bite.

Calamari and Quinoa Stuffed Peppers

Lingering in the quiet of the morning, the thought of combining the tender chew of calamari with the nutty essence of quinoa nestled inside vibrant bell peppers feels like a gentle embrace to the senses.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 lb calamari, cleaned and diced into 1/2-inch pieces
• 2 tbsp extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add diced calamari to the skillet, cooking until just opaque, approximately 3 minutes. Tip: Avoid overcooking to keep the calamari tender.
5. Stir in smoked paprika, sea salt, and black pepper, then remove from heat.
6. Fluff quinoa with a fork and gently fold into the calamari mixture along with parsley and feta cheese.
7. Stand the prepared bell peppers in a baking dish. Divide the quinoa and calamari mixture evenly among them.
8. Bake for 25-30 minutes, until peppers are tender and the filling is heated through. Tip: For a charred effect, broil for the last 2 minutes.
9. Let rest for 5 minutes before serving. Tip: Drizzle with a bit of olive oil for added richness.

Unassuming yet elegant, these stuffed peppers offer a delightful contrast between the creamy quinoa filling and the slight resistance of the calamari. Serve atop a bed of arugula for a peppery note that complements the smoky undertones.

Conclusion

Savory and satisfying, these 23 calamari recipes offer a healthier twist on a beloved seafood favorite, proving you don’t need to fry to delight. Whether you’re craving something light, zesty, or rich in flavors, there’s a dish here for every palate. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos