This Recipe includes
| Calamari (squid) |
| Garlic |
| Butter |
| Parsley |
| Olive oil |
| Salt and pepper |
Why we love it
Squid is one of the most popular seafood dishes around. From calamari rings to squid fins, it can be served as a starter or a main dish, alongside a glass of wine of course.
Known in French as “Encornet à l’ail et au persil“, sauteed calamari with garlic and parsley is one of those classic French recipes that has been around for generations. With a touch of olive oil and garlic, the Mediterranean influence of this popular dish is immediately apparent.
But perhaps most importantly, this sautéed calamari recipe is so easy to prepare, it is eminently suitable for weeknight dinners or a packed lunch on the go the next day. So let’s get cooking, shall we? Allons-y!
What to serve with it?
Sautéed calamari goes well with dishes like mashed potatoes, tagliatelli pasta, or alongside a light salad niçoise. You can also serve it with rice, bulger wheat or quinoa.
As a starter, consider serving the calamari alongside a tomato dish, such as provençale tomatoes or tomato tartare. For sauces, you can serve it along side a sauce provencale or greek yogurt aioli.
What drinks to serve with it?
For drinks, try a white wine from Chablis (Burgundy) or a Reisling from Alsace along with the sauteéd calamari.
If you don’t like white wine, try a chilled rosé from Provence. You can read more about French wines here.
How to store it?
This sautéed calamari keeps quite well in the fridge, and can be served warm or cold. Let it cool, and then place in an airtight glass container in the fridge, so that it doesn’t dry out.
Sauteed Calamari Recipe
Equipment
Ingredients
- 500 g of calamari squid (1 lb)
- 4 tablespoons of olive oil
- 1 tablespoon of butter
- 1 clove of crushed garlic
- 1-2 sprigs of fresh parsley 3-4 leaves
- Pinch of salt and pepper
- 4 lemon wedges
Instructions
- Soften the butter and mix in the crushed garlic in a saucepan at a medium temperature.
- Place the calamari in the pan and sauté for 5 minutes. Make sure not to overcook as the squid will become rubbery.
- (If calamaris were frozen, cook for an additional 10 minutes.)
- Mix the olive oil, salt, pepper, basil and 4 leaves of parsley in a bowl.
- Add the mixture to the saucepan and let it coat the calamari.
- Serve while warm, with a lemon wedge.
Nutrition
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt!
