Pan Seared Calamari & Oven Baked Potatoes

by The Big Tasty Bite

May I just share with you just how easy it is to prepare some pan seared calamari that may be the perfect as a starter, tapas, main course or lets be honest, a anytime kind of meal. The key here is to make sure you’ve marinated your calamari (acid is what’ll help tenderize them the best), to pan sear them on a high heat, for only a few minutes and to turn them as little as possible! I served the calamari and oven roasted potatoes with a basic Madagascan peppercorn sauce that I added some heat to. Here’s the recipe if you’re interested (can highly recommend!): Spicy Madagascan Peppercorn Sauce recipe

Calamari, or squid, has been a part of Mediterranean cuisine for centuries. Ancient Greeks and Romans highly valued this cephalopod for its tender flesh and unique taste. Squid was often cooked in a variety of ways, including grilling, frying, and stewing.

The technique of pan-searing seafood, including calamari, became popular as it allows for quick cooking while preserving the delicate texture and flavor. This method gained prominence in modern culinary practices as chefs sought ways to highlight the natural qualities of fresh seafood.

Let me share with you just how easy it is to prepare some pan-seared calamari that’s perfect as a starter, tapas, main course, or let’s be honest, an anytime kind of meal. The key here is to make sure you’ve marinated your calamari (acid is what’ll help tenderize them the best), to pan-sear them on high heat, for only a few minutes, and to turn them as little as possible! This method ensures that your calamari stay tender and juicy on the inside while achieving that perfect crispy exterior. I served the calamari with oven-roasted potatoes and a basic Madagascan peppercorn sauce that I added some heat to. Here’s the recipe if you’re interested (can highly recommend!): Spicy Madagascan Peppercorn Sauce recipe.

Calamari, or squid, has been a part of Mediterranean cuisine for centuries. Ancient Greeks and Romans highly valued this cephalopod for its tender flesh and unique taste. Squid was often cooked in a variety of ways, including grilling, frying, and stewing. In fact, calamari is a beloved dish across many cultures, from the Mediterranean to Asia and beyond, with each region offering its own special way of preparing it. Whether served as a grilled appetizer in Spain or a stir-fried dish in Asia, calamari brings both texture and flavor that make it a timeless seafood choice.

The technique of pan-searing seafood, including calamari, became popular as it allows for quick cooking while preserving the delicate texture and flavor. This method gained prominence in modern culinary practices as chefs sought ways to highlight the natural qualities of fresh seafood without overpowering it with heavy sauces or complex preparations. The result is a beautifully caramelized outer layer, complemented by a tender interior that melts in your mouth. For the best results, use a high-quality calamari that is fresh or properly thawed, as freshness plays a huge role in achieving that perfect, melt-in-your-mouth experience.

One of the things I love about calamari is how incredibly versatile it is. You can pair it with a variety of sides and sauces to suit any occasion. The spicy Madagascan peppercorn sauce I served it with adds a nice kick, but if you prefer something lighter, a simple lemon garlic butter or fresh herb sauce would complement the calamari just as beautifully. You can even add it to pasta or salads for a refreshing twist on your usual dishes. Whatever way you choose to enjoy it, calamari is a seafood that’s sure to impress and leave everyone coming back for more.

So, if you’re looking for a simple yet sophisticated seafood dish to try, pan-seared calamari is a must. It’s a quick, healthy, and satisfying meal that doesn’t require much preparation, yet still delivers tons of flavor. Let me know if you give this recipe a go or if you’d like more seafood inspiration—calamari is just the beginning.

Calamari

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Check the recipe video below to see what the final product will be looking like!

 

Pan Seared Calamari & Oven Baked Potatoes

 

Pan Seared Calamari & Oven Baked Potatoes

Tender calamari tubes and tentacles coated in fresh lemon juice with crispy potato wedges. Simple and delicious.
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Course: Appetizer, Main Course, Snack, Starter
Keyword: calamari, potato wedges, seafood
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 2

Ingredients

  • 450 grams calamari tubes and tentacles cleaned and defrosted
  • 2 tbsp olive oil separated
  • ½ tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tbsp vegetable oil
  • salt and pepper
  • Handful fresh flatleaf parsley chopped
  • 4 large potatoes

Instructions

  • Firstly, preheat the oven to 220 degrees Celsius. Peel and cut the potatoes into wedges. Add cold water to a medium saucepan and add in the potatoes. Bring the potatoes to a boil and cook until fork tender, drain and place in an ovenproof dish. Bake for 40minutes or until golden and crispy. Give the potatoes a toss half way through the baking process.
  • Make sure the calamari is fully defrosted and cleaned. In a bowl, add the calamari, 1 tbsp olive oil, 1/2 tbsp red wine vinegar and 1 tsp Italian seasoning together, mix and cover. Place in the fridge and allow the calamari to marinate for 30mins or overnight.
  • 5minutes before the potatoes are done you’ll bring a large skillet to a high heat. Once heated, add 1 tbsp of vegetable oil and half of the raw calamari to the pan. Spread evenly and cook for 2minutes on each side. Remove from the pan and place directly onto your serving dish. It’s essential that you don’t over crowd the pan, so remember to cook the calamari in two batches.
  • Add the crispy potatoes and sauce of choice to the serving dish. Garnish with salt, pepper *optional, lemon wedges and chopped flatleaf parsley.

Notes

  1. Calamari/Squid: I’d recommend you purchase calamari/squid that has already been cleaned and fully defrosted. You could purchase the tubes and cut them into rings or purchase the tubes that have already been cut for your convenience but I prefer keeping the tubes whole.
  2. Marinade: You could be a little more creative when it comes to your marinade, like adding garlic, chili or your favourite seasonings etc. I like keeping it simple with just some olive oil, acid (lemon juice/red or white wine vinegar) and Italian seasoning.
  3. Vegetable Oil: Using a vegetable oil with a high smoke point would be ideal so you’ll be searing the calamari on a high heat using a stable oil such as sunflower oil, avocado oil, soybean oil etc.
  4. Timing: Start by peeling, cutting and par boiling the potatoes. Then marinade your calamari and place it in the fridge for 30minutes. Once the potatoes are fork tender you’ll drain the water and place the potatoes in an ovenproof dish. Coat with olive oil and oven bake. Make the Spicy Madagascan Peppercorn Sauce. 5 Minutes before removing the potatoes from the oven you’ll sear the calamari and plate everything together.
  5. Serving Suggestion: serve with a sauce of choice (tartar/chili oil/spicy Madagascan peppercorn sauce etc.), salt to taste, lemon wedges and freshly chopped parsley.
  6. Sides: Oven baked potatoes, savoury rice, simple butter and parmesan pasta, couscous, salad of choice etc.
CategoriesCalamari Madagascan Peppercorn Sauce Potatoes Sauces Seafood