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Sauteed Cajun Calamari Recipe

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Sauteed Cajun Calamari: A Spicy Delight

Few dishes tantalize the taste buds quite like Sauteed Cajun Calamari. This recipe combines the tender texture of calamari with the bold flavors of Cajun seasoning, creating a dish that’s both satisfyingly spicy and irresistibly savory. Whether you’re hosting a dinner party or simply craving a flavorful seafood dish, this recipe is sure to impress.

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To begin, gather the following ingredients:

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  • 1 pound of fresh calamari, cleaned and sliced into rings
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of Cajun seasoning (adjust according to your spice preference)
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper (optional for extra heat)
  • Salt and pepper to taste
  • 1 tablespoon of freshly squeezed lemon juice
  • Chopped fresh parsley for garnish
  • Lemon wedges for serving

Now, let’s dive into the cooking process:

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  1. Prepare the Calamari: Start by cleaning the calamari thoroughly. Remove any innards, cartilage, and beak. Rinse the calamari under cold water and pat it dry with paper towels. Once dry, slice the calamari into rings, about 1/2 inch thick.
  2. Heat the Olive Oil: In a large skillet or frying pan, heat the olive oil over medium-high heat. Make sure the pan is hot before adding the calamari.
  3. Saute the Garlic: Once the oil is hot, add the minced garlic to the pan. Saute the garlic for about 30 seconds until it becomes fragrant.
  4. Add the Calamari: Carefully add the sliced calamari to the pan. Spread it out into a single layer to ensure even cooking. Let the calamari cook undisturbed for 1-2 minutes to develop a golden-brown sear on one side.
  5. Season with Cajun Spices: Sprinkle the Cajun seasoning, paprika, cayenne pepper (if using), salt, and pepper over the calamari. Use a spatula to toss the calamari, ensuring that each piece is coated evenly with the spices.
  6. Cook Until Tender: Continue to saute the calamari for an additional 2-3 minutes, or until it is opaque and tender. Be careful not to overcook the calamari, as it can become tough and rubbery.
  7. Finish with Lemon Juice: Drizzle the freshly squeezed lemon juice over the cooked calamari. The acidity of the lemon juice will brighten up the flavors of the dish and balance out the spiciness of the Cajun seasoning.
  8. Garnish and Serve: Transfer the sauteed Cajun calamari to a serving platter. Garnish with chopped fresh parsley for a pop of color and freshness. Serve hot with lemon wedges on the side for squeezing over the calamari.

Enjoy your Sauteed Cajun Calamari as a standalone appetizer, a zesty topping for salads, or paired with rice or pasta for a flavorful main course. With its robust Cajun flavors and tender texture, this dish is sure to become a favorite in your culinary repertoire.

Source: lowcarbsimplified.com

Yield: 4

Sauteed Cajun Calamari Recipe

Sauteed Cajun Calamari Recipe

Few dishes tantalize the taste buds quite like Sauteed Cajun Calamari. This recipe combines the tender texture of calamari with the bold flavors of Cajun seasoning, creating a dish that's both satisfyingly spicy and irresistibly savory. Whether you're hosting a dinner party or simply craving a flavorful seafood dish, this recipe is sure to impress.

Prep Time 8 minutes
Cook Time 2 minutes

Ingredients

  • 1 pound cleaned calamari/squid
  • ½ cup unsalted butter
  • 2 teaspoons minced garlic
  • 2 teapsoons hot sauce (we use Frank's Hot Sauce)
  • ½ teaspoon Cajun seasoning (we use Tony Chachere's Original Creole Seasoning)
  • ½ teaspoon lemon juice
  • 2 tablespoons avocado oil (or other high-heat oil)

Instructions

Prepare squid: Rinse and thoroughly dry thawed or fresh squid. Cut the squid tubes into ½-inch rings and cut the tentacles in half lengthwise. Lightly season with salt.

Make Cajun butter sauce: Next, make the butter sauce. In a non-stick pan over medium heat, sauté minced garlic with a tablespoon of the butter until fragrant (about 30 seconds — be careful not to brown). Remove from heat and stir in the rest of the ingredients (Cajun seasoning, hot sauce, and lemon juice). Pour into bowl. In that same pan over medium heat, add the rest of the butter and heat it until it melts. Turn off the heat and use a spoon to skim off the white solids from the surface of the butter until somewhat clear. Pour the clarified butter into the bowl with the Cajun mixture. Set aside.

Saute calamari: In the same non-stick pan over medium-high heat, add two tablespoons of avocado oil (or other high-heat oil) and heat until shimmering. Add cut squid in batches (to avoid overcrowding the pan) and toss for about 2 minutes, until squid is seared and edges slightly crispy. Immediately remove and place on a serving plate.

Finish: Drizzle the butter sauce over calamari until lightly coated (use as much as desired). Serve immediately.

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