Sautéed Calamari with Garlic and Parsley
Ingredients
- 1 pound fresh or frozen calamari
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 small bunch fresh parsley chopped
- 1 lemon optional, for serving
- Salt and pepper to taste
- A pinch of red pepper flakes optional
Instructions
Step 1: Prepare the Calamari
- If using fresh calamari, start by cleaning them:
- - Rinse the calamari under cold water.
- - Remove the head, ink sac, and internal cartilage.
- - Cut the tentacles off and set them aside if you’d like to include them.
- - Slice the calamari tubes into rings.
- If using frozen calamari, let them thaw in the refrigerator before rinsing and draining them.
Step 2: Prep the Other Ingredients
- Peel and finely chop the garlic.
- Wash and finely chop the fresh parsley.
- Slice the lemon into wedges if you plan to serve it alongside the calamari.
Step 3: Cook the Calamari
- Heat the olive oil in a large skillet or wok over medium heat.
- Add the minced garlic and sauté for about 1 minute, making sure it doesn’t brown.
- Increase the heat to high and add the calamari rings. Sauté for 3 to 5 minutes, stirring frequently.
- Season with salt, pepper, and a pinch of red pepper flakes if using.
- Remove from heat and stir in the fresh parsley. Mix well.
Step 4: Serve
- Transfer the calamari to warm serving plates.
- Add a lemon wedge to each plate for a fresh, zesty finish.
- Serve immediately to enjoy the tender texture of the calamari with the delicate flavors of garlic and parsley.