12 Delicious Chef Nicks Amazing Calamari Recipes

There’s something undeniably irresistible about Chef Nick’s calamari recipes that turns a simple seafood dish into a culinary adventure. Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these 12 delicious recipes promise to delight your taste buds and impress your guests. Dive into the world of tender, flavorful calamari with Chef Nick’s expert tips and tricks, and let’s get cooking!

Crispy Fried Calamari with Spicy Aioli

Nothing elevates a casual dining experience quite like the crisp, golden allure of perfectly fried calamari, paired with a bold, spicy aioli that tantalizes the palate with every dip.

Ingredients

• For the calamari:
  • 1 lb cleaned squid, bodies cut into 1/2-inch rings, tentacles left whole
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Vegetable oil, for frying
• For the spicy aioli:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic, minced
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt

Instructions

1. In a bowl, soak the squid rings and tentacles in buttermilk for 30 minutes to tenderize.
2. In a separate bowl, whisk together flour, cornstarch, salt, black pepper, and paprika for the dredging mixture.
3. Heat vegetable oil in a deep fryer or large pot to 375°F over medium-high heat.
4. Remove squid from buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
5. Fry the squid in batches for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding the pot to ensure even cooking.
6. Transfer fried calamari to a paper towel-lined plate to drain any excess oil.
7. For the aioli, combine mayonnaise, lemon juice, minced garlic, cayenne pepper, and salt in a small bowl. Mix until smooth.
8. Serve the crispy calamari immediately with the spicy aioli on the side for dipping.

Unbelievably crispy on the outside yet tender within, this calamari offers a delightful contrast in textures, while the spicy aioli adds a creamy, fiery kick. For an extra touch of elegance, garnish with lemon wedges and fresh parsley before serving.

Grilled Calamari with Lemon Garlic Butter

Whisking you away to the shores of the Mediterranean, this Grilled Calamari with Lemon Garlic Butter is a symphony of flavors, where the tender squid meets the bright, zesty notes of lemon and the rich depth of garlic butter, creating a dish that’s as elegant as it is effortless.

Ingredients

• For the calamari:
  • 1 lb fresh calamari, cleaned and tentacles separated
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the lemon garlic butter:
  • 4 tbsp unsalted butter, melted
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat (400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. In a bowl, toss the calamari with olive oil, salt, and black pepper until evenly coated.
3. Grill the calamari for 2-3 minutes per side, or until opaque and slightly charred. Avoid overcooking to keep them tender.
4. While the calamari grills, combine melted butter, minced garlic, lemon juice, lemon zest, and salt in a small bowl to make the lemon garlic butter.
5. Once grilled, immediately drizzle the calamari with the lemon garlic butter, tossing gently to coat.
6. Serve the calamari hot, garnished with additional lemon zest if desired. For an extra touch, pair with a crisp white wine or a light salad to complement the flavors.

Relish the delicate texture of the calamari, perfectly balanced by the vibrant lemon garlic butter, making each bite a delightful experience. Consider serving atop a bed of arugula for a peppery contrast or alongside grilled vegetables for a complete meal.

Calamari Salad with Fresh Herbs and Citrus Dressing

Yield to the allure of the sea with this calamari salad, a dish that marries the tender, slightly sweet flavor of squid with the bright, aromatic notes of fresh herbs and a zesty citrus dressing. Perfect for a summer afternoon, it’s a light yet satisfying option that promises to transport your senses to coastal shores.

Ingredients

• For the calamari:
  • 1 lb cleaned calamari, bodies and tentacles
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 4 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp orange zest
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. In a bowl, toss the calamari with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill the calamari for 2-3 minutes per side, until opaque and slightly charred. Avoid overcooking to keep it tender.
4. Transfer the grilled calamari to a plate and let it cool for 5 minutes before slicing into rings.
5. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, parsley, and mint.
6. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, orange zest, honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
7. Add the sliced calamari to the salad bowl, drizzle with the citrus dressing, and toss gently to combine.
8. Serve immediately, garnished with additional herbs if desired.

Offering a delightful contrast of textures, the calamari salad is both succulent and crisp, with the citrus dressing enhancing its freshness. For an elegant presentation, serve it in a hollowed-out citrus shell or alongside crusty bread to soak up the vibrant dressing.

Stuffed Calamari with Crab and Breadcrumbs

Marvel at the delicate balance of flavors and textures in this exquisite dish, where tender calamari meets a rich, savory filling of crab and breadcrumbs, creating a symphony of taste that’s both sophisticated and comforting.

Ingredients

• For the stuffing:
  • 1/2 cup lump crab meat
  • 1/4 cup breadcrumbs
  • 1 tbsp chopped parsley
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt to taste
• For the calamari:
  • 4 large calamari tubes, cleaned
  • 2 tbsp olive oil
  • 1/4 cup white wine
  • Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a mixing bowl, combine the lump crab meat, breadcrumbs, chopped parsley, 1 tbsp olive oil, garlic powder, and salt, mixing gently to avoid breaking up the crab meat too much.
3. Carefully stuff each calamari tube with the crab mixture, leaving a little space at the top to prevent spillage during cooking.
4. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Add the stuffed calamari and sear for 2 minutes on each side until lightly golden.
5. Pour the white wine into the skillet around the calamari, then transfer the skillet to the preheated oven.
6. Bake for 15-20 minutes, or until the calamari is tender and the stuffing is heated through.
7. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Just as impressive as it is delicious, this stuffed calamari boasts a tender texture with a crispy, flavorful filling. Serve it atop a bed of saffron-infused risotto for an extra touch of elegance.

Calamari Pasta with Cherry Tomatoes and Basil

Harvest the essence of the sea with this Calamari Pasta, a dish that marries the tender chew of squid with the sweet burst of cherry tomatoes and the aromatic freshness of basil, all tossed in a light, garlic-infused olive oil sauce.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 lb calamari, cleaned and sliced into rings
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, torn
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Increase the heat to medium-high and add the calamari rings. Cook for 2 minutes, stirring occasionally, until they turn opaque.
4. Add the halved cherry tomatoes to the skillet. Cook for another 2 minutes, just until the tomatoes begin to soften.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the calamari and tomatoes, tossing to combine. If the mixture seems dry, add the reserved pasta water a little at a time.
6. Remove from heat and stir in the torn basil leaves. Season with salt to taste.

Kissed by the sea and garden, this dish offers a delightful contrast of textures—from the al dente pasta to the tender calamari and juicy tomatoes. Serve it with a sprinkle of freshly grated Parmesan or a drizzle of chili oil for an extra layer of flavor.

Spicy Calamari Stir Fry with Bell Peppers

Just as the summer heat reaches its peak, our Spicy Calamari Stir Fry with Bell Peppers offers a refreshing yet fiery escape, blending the tender succulence of calamari with the crisp sweetness of bell peppers in a dish that’s as vibrant as it is flavorful.

Ingredients

• For the calamari: 1 lb cleaned calamari, sliced into rings, 2 tbsp olive oil, 1/2 tsp salt
• For the stir fry: 2 bell peppers (1 red, 1 yellow), thinly sliced, 2 cloves garlic, minced, 1 tbsp ginger, grated
• For the sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes

Instructions

1. In a medium bowl, toss the calamari rings with olive oil and salt until evenly coated.
2. Heat a large skillet over medium-high heat until hot, about 2 minutes. Add the calamari in a single layer and cook for 1 minute per side, just until opaque. Remove and set aside.
3. In the same skillet, add the bell peppers, garlic, and ginger. Stir fry for 3 minutes, until the peppers are slightly softened but still crisp.
4. Whisk together the soy sauce, rice vinegar, sugar, and red pepper flakes in a small bowl. Pour over the bell peppers in the skillet.
5. Return the calamari to the skillet, tossing everything together to coat evenly with the sauce. Cook for an additional 1 minute to heat through.
6. Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes. Tip: Ensure your skillet is hot before adding the calamari to prevent sticking. Tip: Slice the bell peppers uniformly for even cooking.

With its perfect balance of spice and sweetness, this dish delights with every bite, offering a texture that’s both tender and crisp. Serve it over a bed of steamed jasmine rice or alongside a chilled cucumber salad for a complete meal that’s sure to impress.

Calamari Risotto with Saffron and Peas

Delightfully creamy and brimming with the ocean’s bounty, this calamari risotto marries the tender chew of squid with the luxurious depth of saffron and the sweet pop of peas, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely diced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp saffron threads
  • 1/2 cup frozen peas, thawed
  • 1/2 lb calamari, cleaned and sliced into rings
  • Salt to taste
• For garnish:
  • 2 tbsp freshly grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions

1. In a large saucepan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the Arborio rice, coating the grains in the oil and butter mixture, and toast for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next.
6. After about 15 minutes, when the rice is al dente, stir in the saffron threads and peas.
7. In a separate pan, quickly sauté the calamari rings over high heat for 1-2 minutes until just opaque.
8. Gently fold the calamari into the risotto, along with the remaining 1 tbsp of butter and Parmesan cheese, stirring until the butter is melted and the risotto is creamy.
9. Season with salt to taste and remove from heat.

Mouthwatering and rich, this calamari risotto boasts a velvety texture with bursts of sweetness from the peas and a subtle brininess from the seafood. Serve it in shallow bowls, garnished with a sprinkle of parsley, for an elegant presentation that’s sure to impress.

Baked Calamari with Parmesan and Herbs

Nothing elevates a simple seafood dish quite like the golden, crispy embrace of Parmesan and a medley of fresh herbs. Our Baked Calamari is a testament to the elegance of simplicity, offering a delightful crunch and aromatic flavor that’s sure to impress.

Ingredients

• For the calamari:
  • 1 lb cleaned calamari, tubes and tentacles
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the coating:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 tbsp chopped parsley
  • 1 tsp chopped thyme
  • 1/2 tsp garlic powder
• For baking:
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix the flour, salt, and pepper. Dredge the calamari in this mixture, shaking off any excess.
3. In another dish, combine the Parmesan, breadcrumbs, parsley, thyme, and garlic powder. Press each piece of calamari into this mixture to coat evenly.
4. Arrange the coated calamari on the prepared baking sheet. Drizzle with olive oil for a golden finish.
5. Bake for 12-15 minutes, or until the coating is crispy and the calamari is cooked through. Avoid overcrowding the pan to ensure even cooking.
6. Let the calamari rest for 2 minutes before serving to allow the coating to set.

Kaleidoscopic in flavor, this Baked Calamari offers a perfect balance between the tender seafood and its herbaceous, cheesy crust. Serve it atop a bed of arugula with a squeeze of lemon for a light yet satisfying meal.

Calamari Tacos with Avocado Lime Crema

Offering a delightful twist on traditional tacos, these Calamari Tacos with Avocado Lime Crema combine the tender, crispy texture of fried calamari with the creamy, zesty freshness of avocado lime crema, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• For the calamari:
  • 1 lb calamari rings, thawed if frozen
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 cup vegetable oil for frying
• For the avocado lime crema:
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1/4 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1/2 cup shredded purple cabbage
  • 1/4 cup chopped cilantro
  • Lime wedges

Instructions

1. In a medium bowl, whisk together the flour, salt, black pepper, garlic powder, and paprika for the calamari coating.
2. Dredge the calamari rings in the flour mixture, shaking off any excess. Tip: Ensure the calamari is dry before dredging for a crispier texture.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Use a thermometer for accuracy.
4. Fry the calamari in batches for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the fried calamari to a paper towel-lined plate to drain excess oil.
6. For the avocado lime crema, blend the avocado, sour cream, lime juice, and salt in a food processor until smooth. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing a few calamari rings on each tortilla, topping with shredded cabbage, a drizzle of avocado lime crema, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.

Kick your taco night up a notch with these Calamari Tacos, where the crunch of perfectly fried calamari meets the smooth, tangy crema for a symphony of textures and flavors. For an extra touch of elegance, serve on a platter garnished with extra cilantro and lime wedges.

Calamari and Chorizo Paella

Savory and sumptuous, this Calamari and Chorizo Paella marries the briny depth of the sea with the smoky richness of Spanish chorizo, creating a dish that’s as vibrant in flavor as it is in color. Perfect for a summer soirée or a cozy family dinner, it’s a testament to the beauty of Spanish cuisine.

Ingredients

• For the sofrito:
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
• For the paella:
  • 1 cup short-grain rice (such as Bomba or Arborio)
  • 2 cups chicken stock
  • 1/2 tsp saffron threads
  • 1/2 lb chorizo, sliced into 1/2-inch pieces
  • 1/2 lb calamari, cleaned and cut into rings
  • 1/2 cup frozen peas
  • 1 lemon, cut into wedges for serving

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium heat. Add onion, garlic, and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in the rice, coating it well with the sofrito, then pour in the chicken stock and sprinkle saffron threads evenly over the top.
3. Arrange chorizo slices and calamari rings on top of the rice without stirring, allowing the flavors to meld. Simmer uncovered for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Scatter peas over the paella during the last 5 minutes of cooking for a pop of color and sweetness.
5. Remove from heat and let stand for 5 minutes before serving with lemon wedges on the side for a bright, citrusy finish.

Unforgettable in its presentation, this paella boasts a delightful contrast of textures—from the tender calamari to the crispy socarrat at the bottom of the pan. Serve it straight from the skillet for a dramatic tableside moment, garnished with fresh parsley for an extra touch of elegance.

Calamari Soup with Coconut Milk and Lemongrass

Harmoniously blending the delicate flavors of the sea with the aromatic zest of Southeast Asia, this calamari soup is a testament to the beauty of simple, yet sophisticated ingredients. The coconut milk lends a creamy richness, while lemongrass introduces a bright, citrusy note, creating a dish that’s as refreshing as it is comforting.

Ingredients

• For the broth: 1 tbsp vegetable oil, 1 stalk lemongrass (bruised and chopped), 2 cloves garlic (minced), 1 inch ginger (sliced), 4 cups chicken stock
• For the soup: 1 lb calamari (cleaned and sliced into rings), 1 can (13.5 oz) coconut milk, 1 tbsp fish sauce, 1 tsp sugar, 1 lime (juiced), 1 red chili (sliced, for garnish), Fresh cilantro (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the lemongrass, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Pour in the chicken stock and bring to a boil. Reduce heat to low and simmer for 10 minutes to infuse the broth with flavors.
3. Strain the broth to remove the lemongrass, garlic, and ginger, returning the clear broth to the pot.
4. Increase the heat to medium and add the calamari rings, cooking for 2 minutes until they turn opaque.
5. Stir in the coconut milk, fish sauce, and sugar, bringing the soup to a gentle simmer for 5 minutes. Avoid boiling to prevent the coconut milk from separating.
6. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
7. Ladle the soup into bowls, garnishing with sliced red chili and fresh cilantro.

Delightfully tender calamari swims in a velvety broth that’s both tangy and sweet, with a hint of heat from the chili. Serve this exquisite soup with a side of crusty bread to soak up every last drop of its flavorful broth.

Calamari Kebabs with Garlic Yogurt Sauce

Brimming with the essence of the sea, these Calamari Kebabs with Garlic Yogurt Sauce are a testament to the beauty of simple, yet sophisticated flavors. Perfectly charred on the grill, the tender calamari pairs exquisitely with the creamy, aromatic sauce, offering a dish that’s both light and deeply satisfying.

Ingredients

• For the kebabs:
  • 1 lb cleaned calamari, tubes and tentacles
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon, cut into wedges
• For the garlic yogurt sauce:
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp cumin

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a bowl, combine the calamari with olive oil, smoked paprika, salt, and black pepper, tossing gently to coat evenly.
3. Thread the calamari onto skewers, alternating between tubes and tentacles for variety, and place lemon wedges between pieces for added flavor.
4. Grill the kebabs for 2-3 minutes per side, watching closely to avoid overcooking, as calamari becomes tough when overdone.
5. While the kebabs grill, prepare the garlic yogurt sauce by whisking together Greek yogurt, minced garlic, lemon juice, salt, and cumin in a small bowl until smooth.
6. Remove the kebabs from the grill once they’re lightly charred and opaque, indicating they’re perfectly cooked.
7. Serve the calamari kebabs hot, drizzled with the garlic yogurt sauce or with the sauce on the side for dipping.

Kebabs emerge from the grill with a delightful smokiness, their tenderness a perfect contrast to the crisp, fresh sauce. For an elegant presentation, arrange them on a platter garnished with fresh herbs and additional lemon wedges, inviting guests to dive into this oceanic delight.

Conclusion

Kickstart your culinary adventure with Chef Nick’s 12 amazing calamari recipes that promise to delight your taste buds and impress your guests. Whether you’re a seasoned chef or a curious home cook, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!