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Sautéed Calamari with Peppers

This is a nice light take on calamari, which is usually served battered and fried. The trick to tender calamari is to not overcook it.

Serves 8
Ready in 23 mins
Prep time 20 mins
Cooking time 3 mins
105 calories per serving


> 1 lb squid, cleaned, bodies cut into 3/4 inch thick rings*
> 1 tablespoon extra virgin olive oil, divided
> 2 tablespoons unsalted butter, divided
> 1 large red bell pepper, cut into 1/2 inch pieces
> 1 large yellow bell pepper, cut into 1/2 inch pieces
> 2 teaspoons finely chopped garlic
> 1/2 teaspoon red pepper flakes (optional)
> 1/4 kosher salt
> ground black pepper, to taste
> 1 lemon
> 2 tablespoons chopped fresh parsley


Pat squid dry with a paper towel.
Heat 1/2 of oil in a large frying pan over high, add 1/2 of butter until melted then add peppers, garlic and red pepper flakes. Cook, 1–2 minutes, until peppers are cooked, but still crisp, remove from pan, cover and set aside.
Add remaining oil and butter to pan, season squid with salt and pepper and add to pan. Cook, tossing frequently, until squid is opaque and cooked through, about 1 minute, be careful not to overcook.
Combine peppers and cooked squid in a serving dish, squeeze lemon over top and sprinkle with additional fresh parsley. Toss to coat and serve warm.


*leave tentacle pieces whole

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