Unlock the secret to restaurant-quality seafood at home with these 32 delicious calamari steak recipes! Whether you’re craving quick weeknight dinners or impressive gourmet meals, this collection offers something for every home cook. Get ready to transform this versatile ingredient into mouthwatering dishes that will have everyone asking for seconds—let’s dive in!
Lemon Garlic Grilled Calamari Steaks
Let’s be real—grilling seafood can be intimidating, but these lemon garlic calamari steaks are here to prove you wrong with their tender, juicy magic. Light up that grill and get ready for a flavor explosion that’ll make you the hero of any summer gathering. Trust me, even the squid-hesitant will be begging for seconds!
Ingredients
– 1 lb calamari steaks (thawed if frozen—I always pat them dry to avoid a soggy mess)
– 3 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
– 4 cloves garlic, minced (fresh is best—none of that jarred stuff!)
– 2 tbsp fresh lemon juice (squeezed right before using to keep it zesty)
– 1 tsp lemon zest (for an extra punch of citrusy goodness)
– 1/2 tsp smoked paprika (adds a subtle smokiness that pairs perfectly with grilling)
– 1/4 tsp red pepper flakes (optional, but I love a hint of heat)
– Salt and black pepper to taste (be generous—seafood needs it!)
Instructions
1. In a medium bowl, whisk together 3 tbsp extra virgin olive oil, 4 cloves minced garlic, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, salt, and black pepper until well combined.
2. Add 1 lb calamari steaks to the bowl, ensuring each piece is fully coated in the marinade.
3. Let the calamari marinate at room temperature for 15 minutes—no longer, or the acid can start to “cook” the squid and make it tough.
4. While marinating, preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
5. Place the calamari steaks on the hot grill and cook for 2-3 minutes per side, until they develop grill marks and turn opaque.
6. Avoid overcooking; squid becomes rubbery if left on too long, so keep a close eye and flip only once.
7. Remove the calamari from the grill and let it rest for 2 minutes before slicing or serving.
You’ll love the tender, slightly chewy texture paired with the bright, garlicky lemon flavor. Serve it over a bed of greens or with crusty bread to soak up every last drop of that delicious marinade—it’s a surefire way to impress at your next barbecue!
Herb-Crusted Calamari Steaks with Capers
Crispy, golden, and utterly irresistible—these herb-crusted calamari steaks are the seafood upgrade your weeknights desperately need, with capers adding that briny punch that makes you wonder why you ever settled for boring fish sticks. Trust me, your taste buds will throw a party, and cleanup is a breeze (unlike my last attempt at deep-frying, which left my kitchen looking like a crime scene).
Ingredients
– 1 lb calamari steaks (thawed if frozen, because nobody likes a icy surprise)
– 1/2 cup all-purpose flour (I always use unbleached for a lighter crust)
– 2 large eggs, beaten (room temp eggs here—they coat better without shocking the calamari)
– 1 cup panko breadcrumbs (the secret to that extra crunch)
– 2 tbsp fresh parsley, finely chopped (dried just won’t cut it for this herb magic)
– 1 tbsp fresh thyme leaves (plucked straight from my windowsill herb garden)
– 1/4 cup capers, drained (these little flavor bombs are non-negotiable)
– 1/4 cup extra virgin olive oil (my go-to for frying—it adds a fruity note)
– 1 tsp salt (I prefer sea salt for a cleaner taste)
– 1/2 tsp black pepper (freshly ground, because pre-ground is for amateurs)
Instructions
1. Pat the calamari steaks completely dry with paper towels to ensure the coating sticks perfectly.
2. In a shallow dish, combine the flour, salt, and pepper, mixing well with a fork.
3. In another dish, pour the beaten eggs, ready for dipping.
4. In a third dish, mix the panko breadcrumbs, parsley, and thyme until evenly distributed.
5. Dredge each calamari steak in the flour mixture, shaking off any excess.
6. Dip the floured steak into the eggs, coating both sides thoroughly.
7. Press the egg-coated steak into the breadcrumb mixture, ensuring an even herb crust on all sides.
8. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F (use a thermometer for accuracy).
9. Carefully place the coated calamari steaks in the hot oil, frying for 2-3 minutes per side until golden brown and crispy.
10. Remove the steaks from the skillet and drain on a paper towel-lined plate to absorb excess oil.
11. Sprinkle the drained capers over the top of the fried calamari steaks just before serving.
Whoa, that herb crust delivers a satisfying crunch with every bite, while the tender calamari inside stays juicy and not at all rubbery. Serve it alongside a zesty lemon wedge or over a bed of greens for a meal that’s as Instagram-worthy as it is delicious—leftovers? Unlikely, but if there are any, they reheat surprisingly well in the air fryer.
Spicy Chili Lime Calamari Steak Tacos
Feeling frisky? These tacos are about to become your new spicy obsession—imagine tender calamari steaks getting a fiery chili-lime makeover, all hugged by a warm tortilla. It’s the kind of dish that’ll make your taste buds do a happy dance, and trust me, you’ll want seconds before you’ve even finished firsts.
Ingredients
– 1 lb calamari steaks, sliced into ½-inch strips (fresh is best, but thawed frozen works in a pinch)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 2 tbsp chili powder (go for a smoky blend if you have it)
– 1 tsp ground cumin (toasted whole seeds ground fresh? Chef’s kiss!)
– 1 lime, juiced (about 2 tbsp—roll it first for max juice)
– ½ tsp salt (I prefer fine sea salt for even distribution)
– 4 small flour tortillas (warmed up—they’re just better that way)
– ¼ cup chopped cilantro (fresh only, please—dried herbs need not apply)
– ¼ cup diced red onion (for a crisp, sharp bite)
Instructions
1. Pat the calamari steaks dry with paper towels to ensure a good sear.
2. In a medium bowl, combine olive oil, chili powder, cumin, lime juice, and salt, whisking until smooth.
3. Add the calamari strips to the bowl, tossing to coat them evenly in the marinade.
4. Let the calamari marinate at room temperature for 10 minutes—no longer, or it might get tough.
5. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
6. Add the marinated calamari to the hot skillet in a single layer, avoiding overcrowding.
7. Cook for 2 minutes per side, until the edges are lightly browned and opaque.
8. Remove the calamari from the skillet and let it rest for 1 minute to retain juices.
9. Warm the tortillas in the same skillet for 30 seconds per side, until pliable and lightly toasted.
10. Divide the cooked calamari evenly among the warm tortillas.
11. Top each taco with chopped cilantro and diced red onion.
12. Serve immediately for the best texture and flavor.
Perfectly tender with a zesty kick, these tacos boast a delightful contrast between the juicy calamari and crisp toppings. Try serving them with an extra lime wedge on the side for a burst of freshness, or pile on some avocado slices if you’re feeling fancy—it’s a fiesta in every bite!
Calamari Steak Piccata with Fresh Parsley
Calamari steak piccata—because who says seafood can’t get fancy? This dish turns humble squid into a lemony, buttery masterpiece that’ll make you feel like a seaside chef without the pesky sand in your shoes. Get ready to impress your taste buds (and maybe a dinner guest or two) with this surprisingly simple yet elegant recipe.
Ingredients
– 2 calamari steaks (about 6 oz each, thawed if frozen—trust me, fresh is best but frozen works in a pinch)
– ¼ cup all-purpose flour (for that perfect light coating)
– 3 tbsp unsalted butter (I always use unsalted to control the saltiness)
– 2 tbsp extra virgin olive oil (my go-to for its fruity kick)
– ¼ cup dry white wine (like Sauvignon Blanc—save a sip for the cook!)
– 2 tbsp fresh lemon juice (from about 1 lemon, and please, fresh only—bottled just won’t do)
– 2 tbsp capers, drained (these little salty gems make the dish pop)
– 2 tbsp fresh parsley, chopped (for a bright, herby finish)
– Salt and black pepper (to season—be generous!)
Instructions
1. Pat the calamari steaks completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the steaks generously with salt and black pepper.
3. Dredge each steak in the all-purpose flour, shaking off any excess.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the calamari steaks to the skillet and cook for 2 minutes per side until golden brown and just cooked through—overcooking makes them rubbery, so watch closely!
6. Transfer the steaks to a plate and set aside.
7. Reduce the heat to medium and add the unsalted butter to the same skillet, swirling until melted and slightly browned, about 1 minute.
8. Pour in the dry white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the pan.
9. Stir in the fresh lemon juice and capers, and cook for 1 minute until the sauce thickens slightly.
10. Return the calamari steaks to the skillet, spooning the sauce over them to warm through for 30 seconds.
11. Remove from heat and sprinkle with the fresh parsley.
12. Just before serving, give everything a final toss to coat evenly.
Juicy and tender with a zesty punch, the calamari steaks soak up that bright lemon-caper sauce like a sponge. Serve this over a bed of angel hair pasta or with crusty bread to mop up every last drop—because wasting that sauce should be a culinary crime!
Crispy Panko-Breaded Calamari Steaks
Gosh, who knew squid could be this glamorous? These crispy panko-breaded calamari steaks are about to become your new favorite weeknight hero—they’re quick, crunchy, and ridiculously fun to make (no fancy skills required!).
Ingredients
– 2 calamari steaks (about 1 lb total, thawed if frozen—trust me, fresh is best but frozen works in a pinch!)
– 1 cup all-purpose flour (I always use unbleached for a lighter crust)
– 2 large eggs, lightly beaten (room temp eggs bind better, just sayin’)
– 1 cup panko breadcrumbs (the Japanese-style ones for extra crunch—don’t skip this!)
– 1 tsp garlic powder (because everything’s better with garlic)
– 1 tsp paprika (for a hint of smoky sweetness)
– ½ cup vegetable oil (my go-to for frying—high smoke point and neutral flavor)
– Salt to taste (I’m generous here for that perfect seasoning)
Instructions
1. Pat the calamari steaks completely dry with paper towels—this is key for maximum crispiness!
2. In a shallow dish, mix the flour, garlic powder, and paprika.
3. In another dish, place the beaten eggs.
4. In a third dish, spread out the panko breadcrumbs.
5. Dredge each calamari steak in the flour mixture, shaking off any excess.
6. Dip the floured steak into the eggs, coating both sides evenly.
7. Press the steak into the panko breadcrumbs, ensuring full coverage—get those hands messy!
8. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy).
9. Carefully place the breaded calamari steaks into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
10. Remove the steaks from the oil and drain on a paper towel-lined plate.
11. Immediately season with salt while still hot.
My tip: Serve these bad boys with a squeeze of lemon or a zesty aioli—the contrast is everything. Marvel at that golden, crackly exterior giving way to tender squid inside; it’s a textural dream come true!
Sautéed Calamari Steaks in White Wine Sauce
Unbelievably easy yet fancy enough to impress your mother-in-law, these sautéed calamari steaks in white wine sauce will make you feel like a seaside chef without the pesky seagulls stealing your lunch. Seriously, who needs a restaurant when you can whip up this coastal masterpiece in under 30 minutes? Let’s dive in—just don’t wear your favorite white shirt!
Ingredients
– 1 lb calamari steaks (thawed if frozen—trust me, rubbery squid is nobody’s friend)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 3 cloves garlic, minced (fresh only, please—none of that jarred nonsense)
– 1/2 cup dry white wine (like Sauvignon Blanc, because cooking with cheap wine means eating cheap flavors)
– 1/4 cup chicken broth (low-sodium to keep control of the salt)
– 2 tbsp unsalted butter (room temp blends smoother, say goodbye to clumps)
– 1 tbsp fresh lemon juice (bottled lemon juice? Not in my kitchen!)
– 1/4 tsp red pepper flakes (for a subtle heat that won’t start a fire)
– Salt and black pepper to taste (but be specific—I’m watching you)
Instructions
1. Pat the calamari steaks completely dry with paper towels to ensure a perfect sear without steaming.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the calamari steaks generously with salt and black pepper on both sides.
4. Place the calamari in the hot skillet and cook for 2 minutes per side until golden brown and slightly crispy.
5. Remove the calamari from the skillet and set aside on a plate.
6. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
7. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Simmer the sauce for 3 minutes until it reduces by half and thickens slightly.
9. Stir in the butter until fully melted and incorporated into the sauce.
10. Add the lemon juice and red pepper flakes, stirring to combine evenly.
11. Return the calamari steaks to the skillet, spooning the sauce over them, and heat for 1 minute to warm through.
12. Serve immediately while hot.
A tender, succulent bite with a hint of briny sweetness from the calamari, perfectly complemented by the bright, buttery wine sauce that’s just tangy enough to make your taste buds do a happy dance. Try serving it over a bed of creamy polenta or with crusty bread to soak up every last drop—because wasting that sauce should be a culinary crime!
Calamari Steak Alfredo with Creamy Sauce
Yikes, who knew calamari could be this fancy? Forget rubbery rings—this steak version is about to become your new pasta BFF, swimming in a sauce so creamy it should come with a warning label. Let’s turn Tuesday into a seafood celebration!
Ingredients
– 2 calamari steaks (about 1 lb total, thawed if frozen—trust me, fresh is best but frozen works in a pinch)
– 8 oz fettuccine pasta (the wide noodles hug that sauce like a warm hug)
– 1 cup heavy cream (go for the good stuff, it makes all the difference)
– 1/2 cup grated Parmesan cheese (freshly grated, please—none of that pre-shaken sadness)
– 2 tbsp unsalted butter (I always use unsalted to control the saltiness)
– 2 cloves garlic, minced (because garlic is life)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1/4 tsp salt (adjust later, but start here)
– 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
– 2 tbsp chopped fresh parsley (for that pop of color and freshness)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a strand at 8 minutes to avoid mushiness).
3. Drain the pasta and set it aside, reserving 1/4 cup of pasta water for later.
4. Pat the calamari steaks dry with paper towels to ensure a good sear.
5. Season both sides of the calamari steaks evenly with salt and black pepper.
6. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Place the calamari steaks in the skillet and cook for 2-3 minutes per side, until golden brown and opaque (tip: don’t overcrowd the pan—cook in batches if needed).
8. Remove the calamari from the skillet and let it rest on a plate.
9. In the same skillet, reduce heat to medium and melt the unsalted butter.
10. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
11. Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.
12. Add the grated Parmesan cheese and stir until the sauce is smooth and thickened, about 2-3 minutes (tip: if it’s too thick, stir in a splash of the reserved pasta water).
13. Return the cooked pasta to the skillet and toss to coat evenly in the sauce.
14. Slice the calamari steaks into strips and gently fold them into the pasta mixture.
15. Garnish with chopped fresh parsley before serving.
Mouthwatering doesn’t even cover it—the tender calamari pairs perfectly with the rich, velvety sauce, while the al dente pasta adds just the right chew. Serve it up with a side of garlic bread to sop up every last drop, or go all out with a crisp white wine for a dinner that feels straight from a coastal trattoria.
Mediterranean Style Calamari Steak Salad
Dive fork-first into this coastal escape on a plate! Mediterranean Style Calamari Steak Salad turns squid into the star with a zesty, herb-kissed flair that’ll make your taste buds do a happy dance. It’s light, bright, and totally Instagram-worthy—no filter needed.
Ingredients
– 2 calamari steaks (thawed if frozen—trust me, fresh texture is key!)
– 3 cups mixed greens (I love a combo of arugula and butter lettuce for peppery sweetness)
– 1 cup cherry tomatoes, halved (the burst of juice is everything)
– 1/2 red onion, thinly sliced (soak in ice water for 5 mins to mellow the bite—game changer!)
– 1/4 cup kalamata olives, pitted (salty little gems)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 tbsp lemon juice (freshly squeezed, please—bottled just won’t cut it)
– 1 tsp dried oregano (Mediterranean vibes in a jar)
– 1/2 tsp garlic powder (for lazy-day flavor without the chop)
– Salt and black pepper (be generous!)
Instructions
1. Pat the calamari steaks completely dry with paper towels to ensure a crisp sear.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season both sides of the calamari steaks generously with salt, black pepper, and dried oregano.
4. Place the steaks in the hot skillet and cook for 2 minutes per side until golden brown and slightly firm to the touch.
5. Remove the calamari from the skillet and let rest on a cutting board for 3 minutes to retain juices.
6. Thinly slice the calamari steaks into strips.
7. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and kalamata olives.
8. In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, garlic powder, and a pinch of salt and pepper.
9. Drizzle the dressing over the salad and toss gently to coat everything evenly.
10. Top the salad with the sliced calamari strips.
Heavenly doesn’t even cover it—the tender, slightly chewy calamari pairs perfectly with the crisp greens and briny olives. Serve it piled high on a chilled plate for a refreshing lunch, or add a crusty baguette on the side to sop up every last drop of that zesty dressing.
Coconut Crusted Calamari Steaks with Mango Salsa
Prepare to have your taste buds do a happy dance! This coconut-crusted calamari steak with mango salsa is the tropical vacation your plate has been dreaming of—no passport required and way more delicious than airline food.
Ingredients
– 1 lb calamari steaks (thawed if frozen—trust me, fresh texture matters!)
– 1 cup shredded sweetened coconut (the kind that makes you want to sneak a handful)
– 1/2 cup all-purpose flour (I always use unbleached for a cleaner taste)
– 2 large eggs, beaten (room temp eggs bind that crust like a dream)
– 1/4 cup vegetable oil (my go-to for high-heat frying without smoking)
– 1 ripe mango, diced (pick one that smells like sunshine)
– 1/4 cup red onion, finely chopped (for a bit of zing without the cry-fest)
– 2 tbsp fresh cilantro, chopped (don’t you dare sub dried—it’s a crime!)
– 1 tbsp lime juice (freshly squeezed, because bottled is just sad)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground wakes up the flavors)
Instructions
1. Pat the calamari steaks completely dry with paper towels—this helps the coating stick like glue.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with shredded coconut.
3. Dredge each calamari steak in flour, shaking off any excess (tip: tap it gently to avoid clumping).
4. Dip the floured steak into the beaten eggs, letting any drip off.
5. Press the steak firmly into the coconut, coating both sides evenly (tip: use your hands to pat it on for full coverage).
6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for perfect crispiness).
7. Fry each coated calamari steak for 2-3 minutes per side, until golden brown and crispy.
8. Remove the steaks and drain on a paper towel-lined plate to soak up extra oil.
9. In a medium bowl, combine diced mango, red onion, cilantro, lime juice, salt, and pepper for the salsa.
10. Stir the salsa gently to mix without crushing the mango (tip: let it sit for 5 minutes to let the flavors marry).
11. Serve the coconut-crusted calamari steaks immediately topped with mango salsa.
Yum! The crispy, sweet coconut crust gives way to tender calamari, while the fresh mango salsa adds a juicy, tangy kick. Try stacking them on a warm tortilla for a tropical twist on tacos—your dinner guests will beg for the recipe!
Calamari Steak Scampi with Lemon Zest
Just when you thought scampi couldn’t get any better, calamari steak swoops in to steal the show with its tender texture and ocean-kissed flavor. This dish brings coastal restaurant vibes right to your kitchen without the fancy pants price tag—because let’s be real, we’d rather spend that money on wine. Get ready to impress your taste buds (and maybe your mother-in-law) with this zesty, garlicky masterpiece that’s surprisingly simple to whip up.
Ingredients
– 2 calamari steaks (about 1 lb total—fresh or thawed, because nobody likes rubbery squid)
– 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 4 cloves garlic, minced (don’t be shy—more is always better)
– 1/4 cup dry white wine (splash some in the pan and your glass)
– 2 tbsp unsalted butter (room temp blends like a dream)
– 1 lemon, zested and juiced (zest first, juice later—trust me)
– 1/4 tsp red pepper flakes (for a gentle heat that won’t start a fire)
– Salt and black pepper (to season, but measure with your heart)
– 2 tbsp fresh parsley, chopped (garnish like you mean it)
Instructions
1. Pat the calamari steaks completely dry with paper towels to ensure a perfect sear—soggy squid is a sad squid.
2. Season both sides of the steaks generously with salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the calamari steaks in the hot skillet and cook for 2 minutes per side until golden brown and slightly firm to the touch—overcooking leads to chewiness, so keep an eye on the clock!
5. Transfer the cooked steaks to a plate and tent with foil to keep warm.
6. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant but not browned.
7. Pour in the white wine, scraping up any browned bits from the pan—this deglazing step adds incredible depth of flavor.
8. Simmer the wine for 1 minute to reduce slightly, then stir in the butter until melted and creamy.
9. Add the lemon zest, lemon juice, and red pepper flakes, stirring to combine into a glossy sauce.
10. Return the calamari steaks to the skillet, spooning the sauce over them to coat evenly and warm through for 1 minute.
11. Sprinkle with fresh parsley before serving. Got that tender, melt-in-your-mouth calamari paired with a bright, garlicky sauce? Genius move serving this over angel hair pasta or with crusty bread to soak up every last drop—because wasting that sauce is a culinary crime.
Grilled Calamari Steaks with Herb Butter
Ready to upgrade your seafood game? These grilled calamari steaks are about to become your new obsession—tender, flavorful, and surprisingly easy to pull off, even if your grill skills are usually reserved for hot dogs. Trust me, your taste buds will thank you later!
Ingredients
– 2 calamari steaks (about 1 lb total—I always grab fresh ones for that perfect chew)
– 4 tbsp unsalted butter, softened (room temp blends like a dream with herbs)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 2 cloves garlic, minced (fresh is best, no jarred stuff here!)
– 1 tbsp fresh parsley, chopped (adds a bright pop of color and flavor)
– 1 tsp lemon juice (a squeeze of fresh lemon beats bottled any day)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground for that extra zing)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F—this ensures a nice sear without overcooking.
2. In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper, mixing until well blended for the herb butter.
3. Pat the calamari steaks dry with paper towels to remove excess moisture, which helps them grill evenly.
4. Brush both sides of the calamari steaks lightly with extra virgin olive oil to prevent sticking and add flavor.
5. Place the calamari steaks on the preheated grill and cook for 2-3 minutes per side, until they develop grill marks and turn opaque.
6. Remove the calamari from the grill and immediately top each steak with a generous dollop of the herb butter, allowing it to melt over the hot surface.
7. Let the calamari rest for 2 minutes before serving to allow the juices to redistribute.
Grilled to perfection, these steaks boast a tender, slightly chewy texture with a burst of garlicky, buttery goodness. Serve them over a bed of zesty arugula or alongside grilled veggies for a meal that’s as impressive as it is delicious!
Garlic Parmesan Calamari Steak Pasta
Unbelievably delicious and surprisingly simple, this garlic parmesan calamari steak pasta will have you feeling like a seaside chef without leaving your kitchen! Who knew squid could be this elegant?
Ingredients
– 8 oz calamari steaks (fresh or thawed frozen – trust me, fresh makes a difference!)
– 8 oz linguine pasta (the ridges hold sauce like a dream)
– 3 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 4 garlic cloves, minced (fresh only – powdered garlic is for emergencies!)
– 1/4 cup grated parmesan cheese (the good stuff that doesn’t come in a green can)
– 2 tbsp unsalted butter (because everything’s better with butter)
– 1/4 tsp red pepper flakes (adjust if you’re spice-averse)
– 1/4 cup chopped fresh parsley (dried works in a pinch but fresh is brighter)
– Salt and black pepper to taste (I’m generous with both)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine pasta and cook for 9-11 minutes until al dente (tip: taste test at 9 minutes for perfect texture).
3. Drain pasta, reserving 1/2 cup pasta water, and set aside.
4. Pat calamari steaks completely dry with paper towels (crucial step for proper searing!).
5. Season both sides of calamari steaks generously with salt and black pepper.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Add calamari steaks and cook for 90 seconds per side until golden brown (tip: don’t overcrowd – cook in batches if needed).
8. Remove calamari from skillet and slice into 1/2-inch strips.
9. Reduce heat to medium and add remaining 1 tbsp olive oil to same skillet.
10. Add minced garlic and red pepper flakes, cooking for 45 seconds until fragrant.
11. Pour in reserved pasta water, scraping up any browned bits from pan.
12. Add butter and stir until melted and emulsified into sauce.
13. Return cooked pasta and calamari strips to skillet, tossing to coat thoroughly.
14. Remove from heat and stir in grated parmesan cheese until creamy.
15. Fold in chopped parsley and adjust seasoning with additional salt and pepper if needed.
Light and luxurious, this pasta delivers tender calamari with a satisfying chew against the al dente linguine. The garlic-parmesan sauce clings to every strand while the red pepper flakes provide just enough warmth to keep things interesting. Serve immediately with extra parmesan for grating at the table – maybe with a crisp white wine to really lean into the coastal vibes!
Conclusion
Yum! These 32 calamari steak recipes offer endless inspiration for delicious, gourmet meals at home. We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
