Introduction: My Journey with Calamari Steaks
The first time I encountered calamari steak recipes, I was at my cousin’s beach house in Santa Barbara. I’d always associated calamari with those crispy fried rings you get as appetizers, so when she pulled out these flat, white fillets from the refrigerator, I was genuinely puzzled.
Calamari steaks are actually the flattened body of larger squid, and they’re incredibly versatile, quick-cooking, and budget-friendly compared to many other seafood options. Over the years, I’ve developed several foolproof calamari steaks recipes that have become staples in my rotation, and I’m thrilled to share them with you today!
Table of Contents
Ingredients List
For Lemon Garlic Calamari Steaks (My Family’s Favorite)
- 4 calamari steaks (about 4-6 oz each)
- 3 tablespoons olive oil (I use the first-cold-pressed olive oil I discovered at a small farm in California)
- 4 cloves garlic, minced (the fresher the better – I grow mine in pots on my kitchen windowsill)
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt (I found this amazing flaky sea salt at the farmer’s market that makes all the difference)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, but my husband loves the extra kick)
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour for dredging
For Crispy Parmesan Calamari Steaks
- 4 calamari steaks (about 4-6 oz each)
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese (the real stuff, not the pre-grated kind – you’ll taste the difference!)
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (I use a blend I make myself with oregano, basil, and thyme from my garden)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Olive oil for pan-frying
- Lemon wedges for serving
You’ll notice the beautiful aroma of fresh lemon and garlic when you’re preparing the first recipe – it’s one of those scents that fills the kitchen with promise! If you can’t find calamari steaks locally, check with a good fishmonger or seafood counter at a well-stocked grocery store. I get mine from Pete, our local fishmonger who brings in fresh seafood on Thursdays – I’ve learned to shop early because they sell out fast!
Timing
Lemon Garlic Calamari Steaks
- Preparation time: 15 minutes
- Cooking time: 5-7 minutes
- Total time: About 25 minutes
Crispy Parmesan Calamari Steaks
- Preparation time: 20 minutes
- Cooking time: 6-8 minutes
- Total time: About 30 minutes
One of the things I love most about calamari steaks recipes is how quickly they come together. Even on those hectic weeknights when my daughter has soccer practice and my son has band rehearsal, I can still get a delicious, impressive dinner on the table without stress. I often prep my breadcrumb mixture or garlic-herb oil in the morning before heading to work, which makes the evening cooking process even faster.
Step-by-Step Instructions
Lemon Garlic Calamari Steaks
Step 1: Prepare the Calamari Steaks
Pat the calamari steaks dry with paper towels. Using a sharp knife, score the surface of each steak in a diamond pattern, being careful not to cut all the way through. The first time I cooked calamari steaks, I skipped this step and they curled up like scrolls in the pan! The scoring prevents this and helps the steaks absorb more flavor.
Step 2: Season and Dredge
Season both sides of the calamari steaks with salt and pepper. Place flour in a shallow dish and lightly dredge each steak, shaking off excess. I learned the hard way that too much flour creates a gummy texture – a light dusting is all you need!
Step 3: Prepare the Garlic Lemon Sauce
In a small bowl, combine minced garlic, lemon zest, and half the lemon juice. Set aside. Trust me, preparing this mixture ahead of time makes the cooking process much smoother once the calamari hits the pan.
Step 4: Cook the Calamari
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering (but not smoking!), add the calamari steaks and cook for 1-2 minutes per side. Remove from pan and set aside on a warm plate. The calamari cooks incredibly fast – watch it closely! My first attempt turned into rubber bands because I overcooked them by just a minute.
Step 5: Make the Sauce
In the same pan, reduce heat to medium-low. Add the remaining tablespoon of olive oil and the garlic-lemon mixture. Cook for 30 seconds until fragrant (your kitchen will smell amazing at this point!). Add butter and let it melt, then add the remaining lemon juice, stirring to combine. Cook for another minute.
Step 6: Finish the Dish
Return the calamari steaks to the pan, spooning the sauce over them. Heat for just 30 seconds more. Remove from heat, sprinkle with fresh parsley and red pepper flakes if using. Serve immediately.
Crispy Parmesan Calamari Steaks
Step 1: Prepare the Breading Station
Set up your breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, garlic powder, and Italian herbs. The first time I made this, I tried to save dishes by combining everything, and it turned into a clumpy mess!
Step 2: Prepare the Calamari
Pat the calamari steaks dry thoroughly and score them in a diamond pattern on both sides. This step is crucial for even cooking and to prevent curling.
Step 3: Bread the Calamari
Dredge each calamari steak first in the seasoned flour, shaking off excess. Then dip in the beaten eggs, allowing excess to drip off. Finally, press firmly into the breadcrumb mixture, ensuring an even coating on both sides. My mother-in-law taught me to use one hand for dry ingredients and one for wet to avoid the dreaded “breaded fingers” situation!
Step 4: Rest the Breaded Steaks
Place the breaded calamari steaks on a wire rack and let them rest for about 5 minutes. I discovered this trick accidentally when I got interrupted by a phone call – giving the breading a few minutes to adhere makes a huge difference in preventing it from falling off during cooking.
Step 5: Cook the Calamari
Heat enough olive oil to cover the bottom of a large skillet over medium heat. When the oil is hot (test it with a few breadcrumbs – they should sizzle immediately), carefully add the calamari steaks without crowding the pan. Cook for 2-3 minutes per side until golden brown and crispy. You might need to work in batches – resist the urge to crowd the pan or your beautiful crust won’t develop properly!
Step 6: Drain and Serve
Transfer the cooked calamari steaks to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges for squeezing over top. The contrast between the crunchy exterior and tender interior is absolutely divine!
Nutritional Information
Lemon Garlic Calamari Steaks (per serving)
- Calories: 240
- Protein: 24g
- Carbohydrates: 9g
- Fat: 12g
- Sodium: 650mg
- Cholesterol: 270mg
Crispy Parmesan Calamari Steaks (per serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 18g
- Fat: 16g
- Sodium: 720mg
- Cholesterol: 290mg
As a blogger who cares about balanced nutrition, I always try to pair these calamari dishes with plenty of vegetables to create a well-rounded meal. Calamari steaks are actually quite nutritious – they’re an excellent source of protein, contain omega-3 fatty acids, and provide important minerals like copper and selenium.
The lemon garlic version is naturally lower in carbohydrates and calories, making it perfect for those watching their intake, while the crispy version offers that wonderful textural contrast that makes it feel like a special treat. Both versions are relatively quick-cooking, preserving more of the natural nutrients.
Healthier Alternatives for the Recipe
If you’re looking to make these calamari steaks recipes even healthier, I’ve got some tried-and-true modifications:
For the Lemon Garlic version:
- Skip the flour dredging entirely and simply season the calamari steaks well before pan-searing. When my sister was following a grain-free diet, we discovered this method still yields delicious results with even fewer carbs.
- Replace the butter with additional olive oil or a bit of chicken broth for a lighter sauce.
- Add more vegetables to the sauce – cherry tomatoes and spinach wilt beautifully into the lemon garlic sauce in the final minute of cooking.
For the Crispy Parmesan version:
- Bake instead of pan-fry by spraying both sides of the breaded calamari with olive oil cooking spray and baking at 425°F for about 10 minutes, flipping halfway through. My daughter actually prefers this version because it’s lighter!
- Use whole wheat flour and breadcrumbs for added fiber.
- Replace half or all of the eggs with egg whites to reduce cholesterol.
- Try an air fryer if you have one – cook at 400°F for about 8 minutes, turning halfway through. This was a game-changer when we were trying to reduce fried foods in our diet.
When my husband’s doctor suggested he watch his sodium intake, I started reducing salt in all our favorite recipes. For these calamari dishes, I found that amping up citrus zest, fresh herbs, and a pinch of red pepper flakes more than makes up for reduced salt.
Serving Suggestions
For Lemon Garlic Calamari Steaks:
- Serve over a bed of angel hair pasta tossed with olive oil and fresh herbs for a light but satisfying meal. This is my go-to when I want to impress dinner guests without spending hours in the kitchen.
- Pair with roasted asparagus and garlic mashed potatoes for a restaurant-quality dinner at home. This was the menu for our anniversary dinner last year when we couldn’t get a reservation at our favorite seafood place!
- Create a Mediterranean feast with a side of Greek salad, hummus, and warm pita bread. My kids love this “deconstructed” approach where they can assemble their own perfect bites.
- For a light lunch, serve the calamari over mixed greens with cherry tomatoes, cucumber, and a squeeze of additional lemon juice as dressing.
For Crispy Parmesan Calamari Steaks:
- Make calamari parmesan sandwiches on toasted ciabatta rolls with marinara sauce and melted mozzarella. My teenage son and his friends demolished these after their track meet!
- Serve alongside roasted vegetables and quinoa for a balanced dinner. The nutty flavor of quinoa complements the crispy calamari beautifully.
- Create a seafood feast with a side of coleslaw and sweet potato fries for a healthier take on the classic fish and chips. This has become our traditional Friday night dinner during the summer months.
- Top with arugula salad dressed with lemon and olive oil for a lovely contrast of warm and cool, crispy and fresh.
I love serving these calamari steak recipes for Sunday family dinners when everyone gathers around our big farmhouse table. There’s something about passing platters family-style that makes even simple meals feel special. Last Christmas Eve, I served the lemon garlic version as part of our Feast of the Seven Fishes, and it was the first dish to disappear!
Common Mistakes to Avoid
- Overcooking the calamari: This is the biggest pitfall! Calamari steaks literally need only 1-2 minutes per side. Cook them too long, and they become tough and rubbery. The first time I made them, I treated them like fish fillets and cooked them for nearly 10 minutes – we practically needed steak knives to cut them!
- Not scoring the steaks: Calamari naturally wants to curl when heated. Without scoring in a diamond pattern, your flat steaks will turn into calamari cups before your eyes! I learned this the hard way during a dinner party, and while my quick-thinking husband called them “calamari boats” and filled them with sauce, it wasn’t quite the elegant presentation I’d planned.
- Crowding the pan: Whether you’re making the lemon garlic or crispy version, giving the calamari plenty of space in the pan is crucial for proper cooking. When I’m in a hurry and try to cook all four steaks at once, they end up steaming rather than searing or crisping.
- Skipping the pat-dry step: Excess moisture is the enemy of both proper searing and crispy breading. Take the time to thoroughly pat the calamari steaks dry before proceeding. One rainy day when the humidity was high, I rushed this step and ended up with soggy breading that slipped right off.
- Under-seasoning: Calamari has a mild flavor that benefits from proper seasoning. The first few times I made calamari steaks, I was too timid with salt and spices, resulting in a bland dish. Now I’m confident with seasoning, and it makes all the difference!
- Using old squid: Fresh calamari should smell clean, like the ocean – not fishy. Once I tried to save a few dollars by using calamari that was on its last day, and the difference in taste was noticeable. Splurge for the freshest seafood you can find; it’s worth it!
Storing Tips for the Recipe
Ideally, calamari steaks should be cooked and eaten fresh, but life happens, and I’ve developed some storage strategies over the years:
- Raw calamari steaks: If you can’t cook them immediately after purchase, place them in a colander set over a bowl, cover with ice, then cover everything with plastic wrap. Store in the coldest part of your refrigerator and use within 24 hours. I learned this trick from my fishmonger, and it keeps the calamari amazingly fresh!
- Cooked lemon garlic calamari: These will keep in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a covered skillet over low heat just until warmed through – about 1 minute. Any longer and they’ll toughen. When my daughter has late soccer practice, I sometimes make these ahead and use this reheating method.
- Crispy parmesan calamari: These are best eaten immediately after cooking, as the breading softens during storage. If you must store leftovers, place in a single layer in an airtight container with paper towels between layers to absorb moisture. Reheat in a 375°F oven for 3-4 minutes to re-crisp. The texture won’t be quite the same as fresh, but it’s better than microwaving!
- Make-ahead components: On busy weeknights, I often prepare the breading mixtures or garlic-lemon sauce ahead of time. The breading mixture stays fresh in an airtight container for up to a week, and the minced garlic-herb-lemon mixture can be refrigerated for 24 hours.
During summer months when we have impromptu gatherings, I sometimes keep calamari steaks in the freezer. To thaw properly, place them in the refrigerator overnight rather than using the microwave defrost function, which can partially cook the delicate seafood.
FAQs
Where can I find calamari steaks?
Most well-stocked seafood counters carry calamari steaks, or can order them for you. If you can’t find them fresh, check the frozen seafood section. Sarah from Boston recently asked me about this, and I suggested she try an Asian or Mediterranean market, which often carry a wider variety of seafood options than standard grocery stores.
Can I use frozen calamari steaks?
Absolutely! I keep them in my freezer for last-minute meals. Thaw overnight in the refrigerator and pat them very dry before cooking. They work perfectly in both recipes, though I find the texture is slightly better with fresh calamari.
Why did my calamari turn out tough and rubbery?
This is almost always from overcooking. Remember, calamari steaks need just 1-2 minutes per side! Tom from Arizona shared that his cooking time was perfect, but his calamari was still tough – it turned out he was using very high heat, which can also cause toughening. Medium-high is perfect for a quick sear without making them rubbery.
Can I make these recipes gluten-free?
Definitely! For the lemon garlic version, simply use rice flour or cornstarch instead of all-purpose flour. For the crispy version, use gluten-free breadcrumbs and a gluten-free flour blend. My neighbor follows a gluten-free diet and swears these substitutions work perfectly!
What’s the best oil to use for frying the crispy calamari steaks?
I prefer olive oil for its flavor, but any oil with a relatively high smoke point works well. Avocado oil is another excellent option that several readers have recommended.
Can I prepare these dishes in advance for a dinner party?
The lemon garlic version reheats better than the crispy version. For dinner parties, I often prepare everything up to the cooking step, then quickly cook the calamari just before serving. This way, I’m not stuck in the kitchen during the entire party!
Is there a dipping sauce you recommend for the crispy version?
A simple lemon aioli is wonderful – mix ½ cup mayonnaise with 1 minced garlic clove, 1 tablespoon lemon juice, and ½ teaspoon lemon zest. Marinara sauce also pairs beautifully, especially if you’re going for an Italian-inspired meal.
Conclusion
Calamari steaks recipes are truly an underappreciated seafood treasure that deserve a spot in your recipe rotation. Whether you prefer the light, bright flavors of the lemon garlic version or the satisfying crunch of the parmesan-crusted recipe, these calamari steaks recipes offer a delicious departure from ordinary seafood dishes. Best of all, they cook in minutes, making them perfect for both weeknight dinners and special occasions.
I hope these recipes inspire you to try calamari steaks in your own kitchen! The key takeaways? Score the steaks, watch your cooking time like a hawk, and don’t be afraid to season boldly. Your family might just discover a new favorite seafood dish – mine certainly did!