Calamari Mediterranean
Dive into the vibrant flavors of the Mediterranean with this quick and delectable Calamari Mediterranean recipe. Tender calamari rings and tentacles are sautéed in olive oil with fragrant garlic and a hint of crushed red pepper flakes, creating a savory base that comes alive with juicy cherry tomatoes, briny Kalamata olives, and a splash of dry white wine. Freshly squeezed lemon juice adds a citrusy brightness, while chopped parsley and basil deliver a refreshing herbal finish. Ready in just 25 minutes, this elegant yet effortless dish is perfect for weeknight dinners or entertaining guests. Serve with crusty bread, rice, or pasta to soak up every drop of the flavorful sauce. Mediterranean seafood lovers will rejoice over this timeless, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 500 grams Fresh calamari (cleaned, tubes and tentacles)
- 3 tablespoons Olive oil
- 3 units Garlic cloves (minced)
- 250 grams Cherry tomatoes (halved)
- 80 grams Kalamata olives (pitted and halved)
- 120 milliliters Dry white wine
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh basil leaves (chopped)
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoons Sea salt
- 0.5 teaspoons Freshly cracked black pepper
- 4 units Lemon wedges (for serving)
Instructions
1. Prepare the calamari by slicing the tubes into 1/2-inch rings and ensuring the tentacles are cleaned. Rinse and pat dry with a paper towel.
2. In a large skillet or sauté pan, heat the olive oil over medium heat.
3. Add the minced garlic and crushed red pepper flakes to the pan and sauté for about 1 minute, or until fragrant.
4. Increase the heat to medium-high and add the calamari to the pan. Cook for 2-3 minutes, stirring occasionally, until it starts to turn opaque.
5. Add the cherry tomatoes and cook for another 2 minutes, allowing them to soften slightly.
6. Pour in the white wine and lemon juice, and then stir in the Kalamata olives. Cook for another 2-3 minutes until the liquid reduces slightly.
7. Season with sea salt and freshly cracked black pepper to taste. Remove from heat.
8. Sprinkle the chopped parsley and basil over the calamari. Toss gently to combine.
9. Serve immediately with fresh lemon wedges on the side. This dish pairs wonderfully with crusty bread or over a bed of rice or pasta.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.5 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2290 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
