Kalamari with Anchovy and Olive Sauce
Dive into the vibrant flavors of Mediterranean cuisine with this irresistible Kalamari with Anchovy and Olive Sauce recipe. Tender kalamari is quickly seared to perfection and then tossed in a bold, savory sauce made from anchovy fillets, briny black olives, and capers, enhanced with a splash of dry white wine and fresh parsley. A hint of red chili flakes adds a subtle heat, while zesty lemon brightens every bite. This quick and easy dish, ready in just 35 minutes, pairs beautifully with crusty bread or pasta, making it an ideal centerpiece for seafood lovers. Perfect for a light yet flavor-packed dinner or an impressive appetizer, this recipe showcases the best of Mediterranean ingredients in every delicious forkful.
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Recipe Information
Ingredients
- 500 grams fresh kalamari (cleaned, tubes and tentacles)
- 4 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 4 fillets anchovy fillets
- 10 pieces black olives (pitted and chopped)
- 1 tablespoon capers (rinsed and drained)
- 100 milliliters dry white wine
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons red chili flakes
- 1 piece lemon (juice and zest)
- to taste salt
- to taste black pepper
Instructions
Rinse the kalamari thoroughly under cold water. Pat them dry with a paper towel, then cut the tubes into 1 cm rings. Keep the tentacles whole.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the kalamari in a single layer and cook for 2–3 minutes, stirring occasionally, until just opaque. Remove and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and reduce the heat to medium. Add the minced garlic and anchovy fillets. Stir and cook until the garlic is fragrant and the anchovies have melted into the oil, about 2 minutes.
Add the chopped black olives, capers, and chili flakes to the skillet. Cook for 1 minute, stirring frequently.
Pour in the white wine and let it simmer for 3–4 minutes to reduce slightly, stirring occasionally. Adjust seasoning with salt and black pepper as needed.
Return the cooked kalamari to the skillet. Toss to coat in the sauce and let it warm through for 1–2 minutes.
Remove the skillet from heat. Stir in the lemon juice, lemon zest, and fresh parsley.
Serve immediately with crusty bread or over pasta, garnished with additional parsley if desired.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 402 mg | 9% | |
*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.
