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Broiled Calamari with Lemon and Parsley

Today I’ll get to the third installment in the calamari trifecta.  Then, I promise, I’m off the squid kick. broiled calamari 2

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
  1. Preheat broiler; line broiler pan with foil. Mist foil with nonstick spray.calamari over shirataki
  2. Cut calamari tubes into 1/3″ rings, and cut tentacles into bite-sized clusters if large. Place calamari in large mixing bowl.
  3. Add oil, lemon juice, onion, peppers, parsley, garlic and salt to bowl; stir to coat.
  4. 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)
  5. 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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Comments on this entry are closed.

  • Scott Nelson August 22, 2011, 12:24 pm

    Easiest dipping recipe….Asian chilie sauce and fresh lime juice

  • Annie July 14, 2011, 4:33 pm

    The Greek Gods would be proud of you. Excellent In a salad mixed with olive oil and lemon with a sprinkle of feta to die for My best to you Annie

  • Vlad December 4, 2010, 6:39 pm

    Regarding the variation, I also added a little Parmesan cheese and a teaspoon of flour into the coating mixture, makes it even crunchier.

  • Vlad December 4, 2010, 6:37 pm

    Tried a little variation of it today, it came out unbelievable.. a little hint though, use the broiler on low if the pan is close to the elements otherwise it burns quick on the high setting. You can do high last couple of minutes then it turns out perfect. Thanks for a great recipe!

  • admin August 8, 2010, 5:23 pm

    Thanks Gigi!

  • GiGi August 8, 2010, 2:58 pm

    Oh this looks fabulous!!

  • lala March 12, 2010, 1:43 am

    the most magnificent Broiled Calamari!!! I love it….

  • FoodFitnessFreshair March 7, 2010, 7:10 pm

    this is beautiful!

  • Tony March 5, 2010, 5:19 pm

    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!

  • admin March 5, 2010, 9:45 am

    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!


  • Lily March 5, 2010, 1:00 am

    What temperature?

    Sorry if thats a silly question…

  • Carol Egbert March 5, 2010, 12:14 am

    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.


  • laura March 4, 2010, 3:56 pm

    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.

  • Chantal March 3, 2010, 3:23 pm

    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!)

  • Nicole, RD March 3, 2010, 12:07 pm

    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!

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