Restaurant-Style Charred Calamari
Fresh calamari seared hot and fast for perfect tenderness and char, served over garlicky wilted spinach with bright tomatoes and a grilled lemon half. Restaurant technique made simple at home.
Equipment
- 1 | Flat-top griddle or cast-iron skillet |
- 1 | Metal spatula or tongs |
- 1 | Small sauté pan | for spinach
- 1 | Mixing bowl |
Ingredients
- 1 | lb | fresh calamari | cleaned tubes and tentacles
- 3 | tbsp | olive oil | divided
- 3 | cloves | garlic | minced
- 2 | cups | fresh spinach |
- 1 | cup | diced tomatoes |
- 1 | | lemon | halved
- 2 | tbsp | fresh parsley | chopped
- | | salt and black pepper | to taste
- | | red pepper flakes | optional
Instructions
- Slice calamari tubes into rings and pat everything very dry.
- Heat a flat-top or cast-iron skillet until extremely hot.
- Add a little oil and sear calamari 45–60 seconds undisturbed for char.
- Toss quickly and cook 1–2 minutes total until just opaque; remove at once.
- In another pan, sauté garlic in oil, then wilt the spinach briefly.
- Combine diced tomatoes, remaining garlic, parsley, salt, and pepper.
- Grill lemon halves cut-side down until lightly charred.
- Plate spinach, top with calamari and tomato mixture, add grilled lemon and extra parsley.
Notes
Best eaten immediately while the calamari is still hot and tender.
Leftovers can be refrigerated one day but texture softens.
Always start with very dry calamari for proper searing.
High heat and short cook time are essential to avoid rubberiness.
Leftovers can be refrigerated one day but texture softens.
Always start with very dry calamari for proper searing.
High heat and short cook time are essential to avoid rubberiness.