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Sauteed Calamari with capers and mild banana peppers in a light, lemon garlic sauce topped with crispy buttery golden breadcrumbs. Easy 10 minute recipe!

black serving dish with sauteed calamari topped with crispy breadcrumbs

​I love cooking seafood. It’s easier than you may think and takes almost no time at all.

This fresh calamari recipe couldn’t be simpler. My best pro tip is to gather and prep all the ingredients before you start cooking. 

The calamari soaks in a buttermilk bath to tenderize it while you make the bread topping.

I’ll walk you through a few simple steps to an appetizer or main dish you’re going to love. Be sure to have some crusty bread on hand to sop up every last drop.

overhead view black serving dish with sauteed calamari topped with golden breadcrumbs

WHY YOU’LL LOVE THIS RECIPE:

  • Restaurant quality using a handful of ingredients in about 10 minutes!
  • Makes a show stopping appetizer or main dish!
  • Simple recipe – everything cooks in 1 pan!
  • No deep frying involved – lighter version than fried and still packed with delicious flavor
  • It’s a great way to entertain because it comes together so quickly.

PRO TIPS FOR TENDER CALAMARI:

overhead view sauteed calamari in black serving dish and sliced baguette alongside
  • Gather and prep all the ingredients including rinsing the calamari and soaking it for a few minutes in buttermilk.
  • Make your own buttermilk by combining milk with 1 tablespoon of either lemon juice or white vinegar.
  • Don’t overcook the calamari or it could be ru​bbery. 
  • 2 minutes cook time is all calamari needs.
  • Cooked calamari turns opaque and has a slight firm texture and curls a little at the edges.
  • Enjoy with white rice or tagliatelli pasta as a main course.
  • Calamari rings and tentacles ​were used but buy what you like best.
  • Next time ​for extra spice, add a pinch of red chili flakes.

WHAT DO I NEED TO MAKE SAUTEED CALAMARI?

Crispy Bread Topping:

Sauce:

  • butter
  • fresh garlic clove minced (more garlic cloves if you like lots of garlic)
  • dry white wine (sauvignon blanc used)
  • lemon juice and (optional) lemon zest (cut the other half in wedges for serving)
  • heavy cream
  • capers
  • mild banana pepper rings drained of juices
  • salt and fresh cracked black pepper to taste

Calamari:

  • fresh raw calamari
  • buttermilk (or make buttermilk by blending regular milk with 1 tablespoon of lemon juice OR white vinegar and let it sit for 5 minutes.

You’ll also want some crusty bread and a couple of lemon wedges to (optional) add a squeeze of fresh lemon juice over the top before you dig in.

HOW TO MAKE SAUTEED CALAMARI WITH LEMON GARLIC SAUCE:

​This is a quick recipe. Gather and prep all ingredients before you start cooking.

To thaw the calamari (if yours is frozen), remove from the bag and place in a large colander.

Continuously run cool water over it for 2-3 minutes or until they’re separated and no longer stiff.

Transfer to a bowl, pour buttermilk over the top and refrigerate while you make the bread topping and sauce.

Make the bread topping by melting butter in a large skillet over medium to medium-low heat. Add panko breadcrumbs and cook 1-3 minutes stirring often until golden. Stir in parsley then transfer to a bowl and set aside.

Wipe the skillet using paper towel then add butter over medium to medium-low heat.

Stir in minced garlic. Cook 1 minute stirring often. Add white wine and cook 3 minutes or until it has reduced by about half.

Start by adding 2 tablespoons lemon juice and the heavy cream. Simmer 4-5 minutes or until the sauce thickens to coat the back of a wooden spoon.

Drain calamari, pat dry then add to the sauce in a mostly single layer along with the capers and banana pepper rings. Cook 2 minutes or until calamari is opaque, slightly firm and just beginning to curl on the edges.

Taste and if you like stir in fresh cracked black pepper and a pinch of salt. If you like a more lemony flavor, squeeze in the rest of the lemon juice.

Transfer to a serving dish, top with the reserved golden breadcrumbs and serve right away with sliced baguette or crusty bread.

black serving dish with sauteed calamari topped with golden breadcrumbs

CAN I MAKE THIS RECIPE AHEAD OF TIME?

  • Do make breadcrumbs a day ahead and leave uncovered at room temperature.
  • Do prep the sauce 1 day ahead and store in an airtight container in the fridge. Reheat on low heat then add calamari just before serving.
  • Do not cook calamari ahead of time. Reheating it may make it rubbery.
  • Do enjoy this recipe at its best when it’s fresh. Calamari doesn’t reheat well. Leftovers aren’t recommended.

LOOKING FOR MORE EASY SEAFOOD RECIPES?

black bowl with rice, mediterranean baked fish and vegetables garnished with lemon slices
white plate with 3 salmon and vegetable kabobs
black bowl with seafood pasta garnished with lemon slices

Mediterranean Baked Cod

Grilled Salmon Kabobs

Seafood Pasta

Bon appétit!

pinterest pin showing sauteed calamari topped with golden breadcrumbs

Tried this tasty recipe for Sauteed Calamari? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife

black serving dish with sauteed calamari topped with crispy breadcrumbs

Best Sauteed Calamari

Sauteed Calamari with capers and mild banana peppers in a light, lemon garlic sauce topped with crispy buttery golden breadcrumbs. Easy 10 minute seafood recipe!
5 from 1 vote
Print Recipe Pin Recipe
Total Time 10 minutes
Course Appetizer
Cuisine seafood
Servings 4
Calories

Equipment

  • large skillet

Ingredients
  

Crispy Bread Topping:

  • 2 tablespoons butter
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons parsley finely diced

Sauce:

  • )1/4 cup heavy cream2 tablespoons capers drained6-8 mild banana pepper rings drained of juicessalt and fresh cracked black pepper to taste
  • 4 tablespoons butter
  • 1 large garlic clove minced
  • 1/4 cup dry white wine sauvignon blanc used
  • 2-4 tablespoons fresh lemon juice start with 2 – add more to taste
  • 1/4 cup heavy cream
  • 2 tablespoon capers drained
  • 6-8 whole mild banana peppers drained
  • sea salt and fresh cracked black pepper to taste

Calamari

  • 3/4 to 1 pound fresh calamari
  • 3/4 cup buttermilk OR blend regular milk + 1 tablespoon lemon juice to make buttermilk
  • Baguette or crusty bread for serving

Instructions
 

  • This is a quick cooking recipe. Gather and prep all ingredients before you start cooking.
    To thaw the calamari (if yours is frozen), remove from the bag and place in a large colander.
  • Continuously run cool water over it for 2-3 minutes or until they’re separated and no longer stiff.
    Transfer to a bowl, pour buttermilk over the top and refrigerate while you make the bread topping and sauce.
  • Make the bread topping by melting butter in a large skillet over medium to medium-low heat. Add panko breadcrumbs and cook 1-3 minutes stirring often until golden. Stir in parsley then transfer to a bowl and set aside.
  • Wipe the skillet using paper towel then add butter over medium to medium-low heat.
  • Add minced garlic. Cook 1 minute stirring often. Add white wine and cook 3 minutes or until it has reduced by about half.
  • Start by adding 2 tablespoons of the lemon juice and all of the heavy cream. Simmer 4-5 minutes or until the sauce thickens to coat the back of a wooden spoon.
  • Drain calamari, pat dry then add to the sauce in a mostly single layer along with the capers and banana pepper rings. Cook 2 minutes or until calamari is opaque, slightly firm and just beginning to curl on the edges.
  • Taste and if you like season with salt and pepper. If you like a more lemony flavor, squeeze in the rest of the lemon juice.
  • Transfer to a serving dish, top with the reserved golden breadcrumbs and serve right away with sliced baguette or crusty bread.
Tried this recipe?Let us know how it was!
5 from 1 vote

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