Lemon Garlic Calamari

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  • 1/2 pound calamari
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1 large clove garlic, minced
  • 1/3 cup dry white wine
  • 2 tablespoons unsalted butter
  • Large squeeze fresh lemon juice
  • 2 tablespoons fresh Italian parsley, chopped
  • Kosher or sea salt and freshly ground black pepper to taste


Heat oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add garlic and cook 1 minute.
Add wine, reduce by half. Add calamari; toss to coat; and cook for about 2 minutes or until just translucent (be careful not to overcook).
Add butter and swirl to melt. Remove from heat.
Squeeze the lemon in, sprinkle with parsley and season to taste with salt and pepper.

This dish makes a great appetizer. Serve over a bed of greens for a salad course, or over pasta for an entrée. Serve with the same wine you used for cooking.
Recipe from Central Market Poulsbo - Culinary Resource Center
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