Calamari Steak Recipe

[Serene]

Meal Served! try this one!

Ingredients:​

• 2 large calamari tubes (about 1 pound total), cleaned and sliced into 1/2-inch thick steaks
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup chicken or seafood broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:​

1. Prepare the calamari steaks:
   • Rinse the calamari tubes under cold water and pat them dry with paper towels. Slice them horizontally into steaks about 1/2-inch thick.
2. Season and dredge:
   • Season the calamari steaks with salt and pepper on both sides. Dredge each steak lightly in flour, shaking off any excess.
3. Cook the calamari steaks:
   • In a large skillet, heat the olive oil over medium-high heat. Add 1 tablespoon of butter to the skillet.
   • Once the butter has melted and the skillet is hot, add the calamari steaks in a single layer. Cook for about 2-3 minutes on each side, or until they are lightly golden and cooked through. Be careful not to overcook, as calamari can become tough if cooked for too long. Remove the cooked steaks from the skillet and set them aside.
4. Make the sauce:
   • In the same skillet, add the remaining tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the white wine and allow it to simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
   • Add the chicken or seafood broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for another 2-3 minutes, until the sauce has slightly reduced and thickened.
5. Serve:
   • Return the calamari steaks to the skillet to warm them through for a minute in the sauce.
   • Sprinkle chopped fresh parsley over the calamari steaks.
   • Serve hot, garnished with lemon wedges on the side for squeezing over the steaks.

Tips:​

• Variation: You can add capers or diced tomatoes to the sauce for additional flavor.
• Side dishes: Serve calamari steaks with a side of pasta, rice, or crusty bread to soak up the delicious sauce.
• Wine pairing: A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the flavors of calamari steaks nicely.

Enjoy these tender and flavorful calamari steaks as a main dish that's sure to impress!

 

[corbin]

Meal Served! try this one!
View attachment 4780

Ingredients:​

• 2 large calamari tubes (about 1 pound total), cleaned and sliced into 1/2-inch thick steaks
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup chicken or seafood broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:​

1. Prepare the calamari steaks:
   • Rinse the calamari tubes under cold water and pat them dry with paper towels. Slice them horizontally into steaks about 1/2-inch thick.
2. Season and dredge:
   • Season the calamari steaks with salt and pepper on both sides. Dredge each steak lightly in flour, shaking off any excess.
3. Cook the calamari steaks:
   • In a large skillet, heat the olive oil over medium-high heat. Add 1 tablespoon of butter to the skillet.
   • Once the butter has melted and the skillet is hot, add the calamari steaks in a single layer. Cook for about 2-3 minutes on each side, or until they are lightly golden and cooked through. Be careful not to overcook, as calamari can become tough if cooked for too long. Remove the cooked steaks from the skillet and set them aside.
4. Make the sauce:
   • In the same skillet, add the remaining tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the white wine and allow it to simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
   • Add the chicken or seafood broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for another 2-3 minutes, until the sauce has slightly reduced and thickened.
5. Serve:
   • Return the calamari steaks to the skillet to warm them through for a minute in the sauce.
   • Sprinkle chopped fresh parsley over the calamari steaks.
   • Serve hot, garnished with lemon wedges on the side for squeezing over the steaks.

Tips:​

• Variation: You can add capers or diced tomatoes to the sauce for additional flavor.
• Side dishes: Serve calamari steaks with a side of pasta, rice, or crusty bread to soak up the delicious sauce.
• Wine pairing: A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the flavors of calamari steaks nicely.

Enjoy these tender and flavorful calamari steaks as a main dish that's sure to impress!

Yum, I've never tried calamari steak before! Definitely adding this to my recipe list.

 

[Sneaky2021]

Always a calamari lover! But this one is a must try. Just seeing it makes me drool. Love this recipe.

 

[MylaPeek]

Whoa, this Calamari Steak recipe is a game-changer! Looks like a delicious twist on a classic. Can’t wait to try it out and impress my taste buds! Thanks for the share!

 

[Kardel]

Meal Served! try this one!
View attachment 4780

Ingredients:​

• 2 large calamari tubes (about 1 pound total), cleaned and sliced into 1/2-inch thick steaks
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup chicken or seafood broth
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions:​

1. Prepare the calamari steaks:
   • Rinse the calamari tubes under cold water and pat them dry with paper towels. Slice them horizontally into steaks about 1/2-inch thick.
2. Season and dredge:
   • Season the calamari steaks with salt and pepper on both sides. Dredge each steak lightly in flour, shaking off any excess.
3. Cook the calamari steaks:
   • In a large skillet, heat the olive oil over medium-high heat. Add 1 tablespoon of butter to the skillet.
   • Once the butter has melted and the skillet is hot, add the calamari steaks in a single layer. Cook for about 2-3 minutes on each side, or until they are lightly golden and cooked through. Be careful not to overcook, as calamari can become tough if cooked for too long. Remove the cooked steaks from the skillet and set them aside.
4. Make the sauce:
   • In the same skillet, add the remaining tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the white wine and allow it to simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
   • Add the chicken or seafood broth and lemon juice to the skillet. Bring the mixture to a simmer and cook for another 2-3 minutes, until the sauce has slightly reduced and thickened.
5. Serve:
   • Return the calamari steaks to the skillet to warm them through for a minute in the sauce.
   • Sprinkle chopped fresh parsley over the calamari steaks.
   • Serve hot, garnished with lemon wedges on the side for squeezing over the steaks.

Tips:​

• Variation: You can add capers or diced tomatoes to the sauce for additional flavor.
• Side dishes: Serve calamari steaks with a side of pasta, rice, or crusty bread to soak up the delicious sauce.
• Wine pairing: A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the flavors of calamari steaks nicely.

Enjoy these tender and flavorful calamari steaks as a main dish that's sure to impress!

Calamari steak sounds like a delicious twist on the usual! Can’t wait to try this recipe—definitely adding it to my dinner plans. Thanks for sharing!