Today I’ll get to the third installment in the calamari trifecta. Then, I promise, I’m off the squid kick. 
We’ve simmered calamari in lycopene-rich tomato sauce, baked it in crisp panko, and today: broiled it to perfection with the fresh flavors of lemon and parsley. If you prefer your calamari tender, stick to 10 minutes cook time, if you like it a bit charred (me! me!) leave it a few minutes longer. But don’t let it become rubber, I’d keep it to 12 minutes or less in such high heat.
This recipe is quick enough for a weeknight, fancy enough for a special occasion, and delicious enough to never leave any leftovers. Enjoy it as is, or toss with shirataki noodles (see bottom photo).
- Cooking oil spray
- 1 pound cleaned raw calamari (tubes and tentacles)
- ½ tablespoon extra virgin olive oil
- ½ tablespoon lemon juice
- ¼ cup minced onion
- ¼ cup chopped roasted red peppers (2 ounces)
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced garlic
- ½ teaspoon salt
- Preheat broiler; line broiler pan with foil. Mist foil with nonstick spray.
- Cut calamari tubes into 1/3″ rings, and cut tentacles into bite-sized clusters if large. Place calamari in large mixing bowl.
- Add oil, lemon juice, onion, peppers, parsley, garlic and salt to bowl; stir to coat.
- Spread calamari mixture on broiler pan so pieces are not overlapping. Broil for 10-12 minutes. (10 minutes for tender calamari, 12 minutes for browned calamari)
- Remove from oven; transfer to serving dish; serve with lemon wedges.
Makes 4 servings
Per serving: 134 calories, 3 g total fat, 1 g saturated fat, 261 mg cholesterol, 7 g total carbohydrate, 1 g dietary fiber, 18 g protein, 371 mg sodium.
Note: I’ve entered this Broiled Calamari recipe in the Foodbuzz Top 9 competition. If you like the recipe, I’d greatly appreciate your vote. If you have one moment, stop by and and click “buzz it” in the upper right hand corner. Thank you very much for supporting me! – Georgie
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Looks wonderful! We love calamari
I think my husband might prefer the fake fried one below, though! Off to check out that one, too! Can’t get enough seafood in our house!
This sounds so good and looks simple enough. I’ve always been a bit intimidated at the thought of cooking with calamari. But I’d love to give this a try (given I can get my hands on some!)
I love finding calamari recipes that are not fried. My favorite all time calamari dish I had at a restaurant named Ten Penh in D.C. where they lay spicy lime drizzled calamari on top of a fresh vinaigrette salad. This looks delicious and I will look out for some fresh calamari to give it a try.
I’m in Sicily for a couple of months and the market is full of squid – I think I’ll have to try this recipe.
Thanks
What temperature?
Sorry if thats a silly question…
Not a silly question at all! Most broilers have a high and low heat setting if any. Mine is just “on”! I’d go for the higher setting, and place the broiler pan about 4 inches from the heat if you have adjustable levels. If you have a temperature dial, just crank it!
Georgie
BEST EVER! Calamari is a favorite with my setting for two — and it’s a definite plus since we’re trying to cut out deep fried food. Thanks, once again, for a great post!
this is beautiful!
the most magnificent Broiled Calamari!!! I love it….
[...] you missed some of my previous calamari recipes or want to learn more ways to use squid, check out Broiled Calamari with Lemon and Parsley, Faux Fried Calamari and Calamari Marinara to learn how to prep this delightful seafood by [...]