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black serving dish with sauteed calamari topped with crispy breadcrumbs
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5 from 1 vote

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!
Total Time10 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.