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This simple sautéed squid with parsley dish has become my go-to for quick weeknight meals. The tender squid infused with garlic and fresh parsley brings an authentic Mediterranean experience to your table in just 20 minutes.
I first tried this dish during a trip to southern France. Ever since then, its simplicity and amazing taste have won over my whole family, who constantly ask me to make it again.
Ingredients
- 450g fresh squid: get the freshest you can find as they're the star of this simple dish
- 3 garlic cloves: they create a deep flavor that grows while cooking quickly
- 2 tablespoons olive oil: pick a good quality one to boost the flavors
- 1 tablespoon fresh lemon juice: adds a balancing tang that works wonderfully with seafood
- 1/4 cup fresh parsley: brings freshness and color to your finished dish
- Salt and pepper: add to match your personal taste
Step-by-Step Instructions
- Get everything ready:
- Clean the squid thoroughly and cut into rings of equal size for even cooking. Finely chop the garlic and fresh parsley, keeping them separate.
- Cook the garlic:
- Heat the olive oil in a large pan over medium-high heat until it shimmers but doesn't smoke. Toss in the chopped garlic and cook for exactly one minute, stirring constantly so it becomes fragrant without browning.
- Cook the squid:
- Add the squid rings to the hot pan. The trick is not to overcrowd the pan which would steam the squid instead of searing it. Cook for no more than 3-4 minutes until they turn opaque and tender. Be careful not to overcook as they'll get rubbery.
- Add final touches:
- Season with salt and pepper to your liking. Drizzle with fresh lemon juice to add that bit of acidity that makes all the difference. Take off the heat right away to stop the cooking process.
- Mix in parsley:
- Add the chopped parsley to the still-hot squid and gently mix so it releases its aroma without completely wilting. The parsley should stay bright green for an appealing look.
- Serve it up:
- Quickly transfer the squid to a warmed serving dish. If you want, sprinkle some extra fresh parsley on top for an even prettier presentation.
Must-Know Tips
High in protein but low in calories, they're great for a light but filling meal. Quick cooking is key for tender squid, never go beyond 4 minutes. Pairs wonderfully with a dry white wine like Muscadet or Sancerre.
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The quality of squid makes all the difference in this dish. I've learned to go for fresh, smaller squid as they're usually more tender. My local fishmonger told me that squid caught in the Mediterranean often has a more delicate and milder flavor.
Storage and Make-Ahead
This dish tastes best when eaten right after cooking. If you need to store it, put it in an airtight container in the fridge and eat within 24 hours. When reheating, be careful not to cook the squid too much the second time around. A minute in a medium-hot pan will do the trick. You can also prep all ingredients ahead of time and keep them separate until you're ready for last-minute cooking.
Ways to Change It Up
You can easily tweak this dish to suit your taste. Add some red pepper flakes for heat or halved cherry tomatoes for freshness. Some of my friends like to throw in capers or black olives for an even stronger Mediterranean flavor. You can also swap parsley for fresh cilantro for a different twist or use a mix of fresh herbs like thyme and rosemary.
Serving Ideas
These sautéed squid make a great starter but can become a main dish when served with white rice or pasta lightly coated with olive oil. For a complete meal, I often pair them with a simple green salad dressed with lemon vinaigrette that perfectly complements the squid flavors. During summer, I've found this dish is delicious served slightly warm on a bed of fresh arugula with a few slices of garlic-rubbed toasted bread.
Frequently Asked Questions
- → What’s the best way to tell if calamars are done?
You’ll know they’re ready when they turn opaque and feel just slightly firm. Don’t overcook them, or they’ll get rubbery.
- → Can I cook with frozen calamars?
Sure! Just make sure you defrost them fully and pat them dry before cooking to avoid excess water in your pan.
- → What should I serve with this dish?
This goes perfectly with some rice, pasta, or a crisp green salad on the side.
- → Can I swap parsley for a different herb?
Absolutely! Try substituting with cilantro or basil for a different twist.
- → How do I keep them from turning rubbery?
Cook them briefly—just a few minutes is all it takes to keep them nice and tender.