Calamari Recipes

Easy recipes to serve your own inventive calamari dishes at home.

Courtesy of Fearless Fish Market.

Fearless Fish’s Warm Squid Salad
Recipe by chef Nikhil Navnish Naiker
(@nikhil_nn), developed when he worked at Fearless Fish Market.

2 Tbsp olive oil, divided
1 onion, sliced
½ bunch broccolini, cut into
bite-size pieces*
2 cloves garlic, thinly sliced
1 lb cleaned squid, cut into bite-size
¼ head radicchio, rough chopped*
2 tsp crushed red pepper
1 tsp salt, more to taste if needed
½ lemon, juiced
½ bunch cilantro, rough chopped
½ bunch dill, rough chopped

Heat skillet over medium heat, add 1 Tbsp olive oil. When oil is hot and shimmering, add onion, broccolini and garlic to pan, seasoning with a pinch of salt. When vegetables are halfway cooked and have a little bit of color on them, take out of pan and reserve in a bowl.

Heat skillet again, this time over high heat. When just starting to smoke, add 1 Tbsp oil and then squid immediately after, shaking to spread squid out in pan for even cooking.

Season with a pinch of salt and add in cooked vegetables, followed by radicchio. Turn off heat as soon as radicchio wilts.

Squid is cooked when flesh turns from translucent to white, 2–3 minutes total. Finish with a drizzle of olive oil, lemon juice and fresh herbs.

*Note: Feel free to use any fresh crunchy vegetables that will hold up to quick cooking: carrots, kale, asparagus, etc.


Photo by Angel Tucker.

KG Kitchen and Bar’s Calamari
Created by chef de cuisine James English,

4 Tbsp butter
2 Tbsp garlic
½ cup pitted Greek olives
½ cup grape tomatoes
½ cup banana pepper rings
4 cups Fis Chic breading
12 oz fresh Point Judith squid
1 cup arugula
2 tsp salt
Pinch of pepper
2 lemon wedges

Tomato Aioli:
1 tsp tomato paste
¼ cup crushed tomatoes
¼ tsp cayenne pepper
1 tsp paprika
1 tsp chopped garlic
3 Tbsp white vinegar
½ teaspoon salt
1 cup mayonnaise

Preheat your fryolator to 350 degrees.
Make the tomato aioli: Combine all ingredients except for the mayonnaise in a blender. Puree until smooth. Whisk the tomato puree into the mayonnaise.
In a saute pan over a low heat, melt the butter.

Add garlic and cook gently until fragrant but not brown, about 2 minutes. Add the olives, tomatoes and banana peppers and cook another minute.

Put the Fis Chic, salt and pepper into a mixing bowl, and add the calamari. Use your hand to thoroughly coat the calamari with the Fis Chic. Use a mesh basket to shake off excess breading.

Fry calamari in preheated oil for 1 minute until golden brown.

Transfer fried calamari into the saute pan with the other ingredients, add the arugula, and toss to mix everything together.

Plate and serve with lemon wedge and tomato aioli.



Courtesy of Bacco Vino and Contorni.

Calamari al Arrabbiata
Recipe from Armando Bisceglia, owner of Bacco Vino and Contorni,

Olive oil
Salt/pepper, to taste
Garlic, chopped
Calamari, cleaned and cut
(tentacles as well)
Red pepper flakes
White wine
Marinara sauce

In a pan, add olive oil, salt, pepper and chopped garlic. When oil is hot, add calamari, a nice hand of red pepper flakes and calamari. Saute for 30 seconds and add a splash of white wine and two ladles of marinara sauce. Saute for 3 minutes and plate. Alla vostra!

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The Fate of the Rhode Island Calamari Festival