Hot Butter Calamari is the kind of dish that instantly transports you to a breezy Mediterranean bistro, with buttery, garlicky squid rings that are as addictive as they are simple. Every bite bursts with bright lemon, a touch of heat from red pepper flakes, and a finish of fresh parsley, making it both elegant enough to impress guests and fast enough for a weeknight treat. If you’re craving something that’s equal parts comfort food and seaside escape, Hot Butter Calamari is pure joy on a plate.
Ingredients You’ll Need
The beauty of Hot Butter Calamari is that it shines with just a handful of well-chosen ingredients. Each component brings its own magic, from velvety butter to zesty lemon, creating a symphony of flavors and textures you’ll want to savor.
- Calamari: Fresh, cleaned calamari rings are tender and soak up all the buttery, garlicky sauce – dry them thoroughly for best results.
- Unsalted Butter: The heart of the sauce, adding richness and a luscious glossy finish the calamari absorbs.
- Olive Oil: A drizzle combined with butter prevents burning and adds a subtle fruity base to the sauce.
- Garlic: Four cloves, minced, infuse the whole dish with bold, mouthwatering aroma.
- Crushed Red Pepper Flakes: These provide the subtle, lingering heat that makes each bite pop (adjust to your spice preference).
- Lemon Juice: A generous squeeze brightens the flavors and ties all the rich elements together beautifully.
- Fresh Parsley: This final touch wakes up the palate with color and a hint of freshness.
- Salt and Black Pepper: Essential for seasoning, letting every flavor shine through.
- Lemon Wedges: Serve alongside for extra zing and a finishing touch at the table.
How to Make Hot Butter Calamari
Step 1: Prep the Calamari
Start with the freshest calamari you can find—this truly makes the dish. Pat the calamari rings dry with paper towels; removing excess moisture helps them sear instead of steam, so you’ll get that lightly golden, tender texture that’s the hallmark of great Hot Butter Calamari.
Step 2: Sizzle the Aromatics
Set your largest skillet over medium-high heat and add the butter with the olive oil. Once the mixture is bubbling and just starting to brown, toss in the minced garlic and red pepper flakes. Give them about 30 seconds—just enough for the garlic to turn fragrant and the pepper to tingle your nose, but not so long that they burn.
Step 3: Quick Sear the Calamari
Slide the calamari rings into the hot pan in a single layer. Watch as they immediately start to curl and turn opaque—this happens fast! Cook them for 1–2 minutes on each side, until they take on a blush of gold but remain tender. Overcooking is the enemy here, so keep a close eye. When in doubt, err on the side of undercooked as the residual heat will finish them off.
Step 4: Add Lemon and Seasonings
Squeeze the juice of one fresh lemon over the sizzling calamari, then generously season with salt and black pepper. Toss gently to coat every ring in that bright, buttery sauce. The lemon lifts all the rich flavors, making each bite taste fresh and lively.
Step 5: Finish with Parsley and Serve
Remove the pan from heat and shower your Hot Butter Calamari with a flurry of chopped parsley. This touch of greenery isn’t just for looks—it adds freshness and a mild herbal note. Serve the calamari piping hot with lemon wedges on the side, ready to be devoured.
How to Serve Hot Butter Calamari
Garnishes
Elevate your Hot Butter Calamari with a handful of freshly chopped parsley for a splash of green and a mild herbal finish. Lemon wedges are essential—not only do they look inviting, but a last-minute squeeze right before eating wakes up all the flavors. For extra flair, sprinkle a touch of flaked sea salt or even a pinch more red pepper if you love heat.
Side Dishes
This dish begs for accompaniments that let you chase every last drop of the buttery sauce. Warm, crusty bread is perfect for soaking it all up, while a bowl of fluffy rice or al dente pasta turns it into a satisfying main course. Pair with a crisp salad dressed in lemony vinaigrette to balance the richness.
Creative Ways to Present
For an appetizer, pile Hot Butter Calamari onto a platter garnished with lemon rounds and fresh parsley sprigs. If you’re serving as a main, spoon it over saffron rice or toss with linguine and a little extra butter. For a summery vibe, serve family-style as part of a seafood spread or as a topping on grilled sourdough crostini with a drizzle of olive oil.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Hot Butter Calamari, let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to two days. Keep in mind that calamari is best enjoyed fresh, but proper storage will preserve the flavor and tenderness as much as possible.
Freezing
Freezing isn’t ideal for Hot Butter Calamari, as the texture of cooked calamari tends to become rubbery once thawed. If you must freeze leftovers, allow them to cool, seal tightly, and use within one month. Thaw overnight in the refrigerator for best (though not perfect) results.
Reheating
Reheat Hot Butter Calamari gently in a skillet over low heat with a splash of water or lemon juice to keep it moist. Avoid microwaving, as it can toughen the calamari quickly. Aim to warm it just until heated through—overcooking during reheating is a sure way to lose that delightful tenderness.
FAQs
Can I use frozen calamari for Hot Butter Calamari?
Absolutely! Frozen calamari is quite convenient—just thaw it thoroughly and pat it dry before cooking. The quality is often excellent if sourced from a reputable seafood supplier. Stick to rings or tubes for the best results.
How can I prevent my calamari from becoming rubbery?
The key is speed. Sear the calamari quickly over high heat for no more than 1–2 minutes per side; as soon as the rings turn opaque and start to curl, remove them from the heat. Overcooking is the prime culprit behind tough calamari.
Is Hot Butter Calamari gluten-free?
Yes, the basic recipe is completely gluten-free as written. Double-check your ingredients for cross-contamination if you’re highly sensitive, and serve with gluten-free sides like rice instead of bread.
Can I make Hot Butter Calamari less spicy?
Of course! Simply reduce or omit the crushed red pepper flakes to suit your spice level. The rest of the flavor—especially the garlic and lemon—will still shine through beautifully.
What wine pairs best with Hot Butter Calamari?
A crisp, citrusy white like Sauvignon Blanc or Vermentino complements the butter and garlic without overpowering the delicate calamari. If you prefer beer, go for a light lager or wheat beer.
Final Thoughts
It’s amazing how a few simple ingredients can come together so quickly to create something as crave-worthy as Hot Butter Calamari. Whether you’re serving friends or indulging on your own, this is a recipe that delights every time. Give it a try next time you want a bit of Mediterranean sunshine on your table—you might just find yourself making it again and again!
Print
Hot Butter Calamari Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Hot Butter Calamari is a delicious and easy-to-make seafood dish that features tender calamari rings cooked in a flavorful buttery sauce with garlic and a hint of spice. This recipe is perfect as an appetizer or main course and pairs well with rice, pasta, or crusty bread.
Ingredients
Calamari:
- 1 pound calamari (cleaned and sliced into rings)
Butter Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- salt and black pepper to taste
- lemon wedges for serving
Instructions
- Prepare Calamari: Pat the calamari dry with paper towels to remove excess moisture.
- Cook Butter Sauce: In a large skillet, heat the butter and olive oil over medium-high heat. Add minced garlic and red pepper flakes; sauté until fragrant.
- Cook Calamari: Add calamari to the pan; cook for 1–2 minutes per side until opaque and golden. Do not overcook.
- Finish Dish: Squeeze lemon juice over calamari, season with salt and pepper, toss with parsley, and serve with lemon wedges.
Notes
- Serve over rice, pasta, or crusty bread.
- For extra flavor, add a splash of white wine.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 0g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 260mg
