Calamari Steak Recipe

These Lemon Caper Calamari Steaks have been a favorite of mine since I was a child.

My father used to prepare calamari quite often when I had my yearly summer visits with him. He introduced me to calamari steaks, which were much different than the deep fried little rings and pieces that you’ve probably had as an appetizer. The steaks can be prepared to serve as a main dish.

Calamari Steak Recipe

This calamari steak gets a zing of flavor from lemon caper sauce. Calamaris are dredged in flour and parmesan cheese then sauteed for a golden brown finish. Enjoy this delicious calamari with lemon wedges, and pair it with a tasty crisp white wine.

Prep: 15min

Yield: 4

Nutrition Facts: servingSize 1, calories 176 Calories, Carbohydrate 5 g, Cholesterol 63 mg, Fat 16 g, Fiber 1 g, Protein 4 g, Saturated Fat 6 g, Sodium 177 mg, Sugar 1 g, Trans Fat 1 g

Ingredients:

• 2 tbsp olive oil
• ¼ cup parmesan cheese
• 3 tbsp all purpose flour
• ¼ tsp black pepper
• 1 large egg
• 1 tbsp water
• 4 whole calamari steaks
• 2 tbsp unsalted butter
• 1½ tbsp lemon juice
• 1 tbsp capers
• lemon wedges

Instruction:

1. Heat the oil in a large skillet over moderately high heat until hot but not smoking.
2. While the oil heats, stir together the cheese, flour, and pepper in a wide shallow bowl, then lightly beat the egg with water in another wide shallow bowl.
3. Dredge 1 calamari steak into the flour mixture, shaking off the excess, then dip in the egg mixture, letting the excess drip off, and transfer to a plate.
4. Dredge another steak in flour and dip in egg in the same manner, then sauté the coated steaks over moderately high heat, turning over once for about 1½ minutes until golden.
5. Transfer to a platter and keep warm, loosely covered. Dredge, dip and sauté the remaining steaks in the same manner, transferring to a platter.
6. Pour off the fat from the skillet, then add butter, lemon juice to taste, and capers to the skillet and cook over moderate heat for about 45 seconds just until the butter melts.
7. Pour the lemon caper sauce over the calamari steaks and serve immediately. Enjoy!

Lemon Caper Calamari Steaks

A delicious way to prepare calamari!

Prep: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 284 kcal, Carbohydrate 9 g, Protein 22 g, Fat 17 g, Saturated Fat 6 g, Cholesterol 331 mg, Sodium 220 mg, Fiber 1 g, Sugar 1 g

Ingredients:

• 2 tablespoons olive oil
• 1/4 cup finely grated Parmesan cheese
• 3 tablespoons all purpose flour
• 1/4 teaspoon black pepper
• 1 large egg
• 1 tablespoon water
• 4 whole calamari steaks ((1 pound total))
• 2 tablespoons unsalted butter
• 1 to 1½ tablespoons freshly squeezed lemon juice
• 1 tablespoon capers, (rinsed and drained)
• lemon wedges

Instruction:

1. Heat the oil in a large skillet over moderately high heat until hot but not smoking. While the oil heats, stir together the cheese, flour and pepper in a wide shallow bowl, then lightly beat the egg with water in another wide shallow bowl.
2. Dredge 1 calamari steak into the flour mixture, shaking off the excess, then dip in the egg mixture, letting the excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in the same manner, then sauté the coated steaks over moderately high heat, turning over once, until golden, about 1½ minutes total. Transfer to a platter and keep warm, loosely covered. Dredge, dip and sauté the remaining 2 steaks in the same manner, transferring to a platter.
3. Pour off the fat from the skillet, then add butter, lemon juice (to taste), and capers to the skillet and cook over moderate heat just until the butter melts, about 45 seconds. Pour the lemon caper sauce over the calamari steaks and serve immediately.

CALAMARI STEAK

This recipe is for pan fried calamari steaks with toasted almonds and a lemon, wine and butter sauce.

Yield: 4

Ingredients:

• 2 Calamari Steaks
• Progresso Garlic & Herb Bread Crumbs
• 4 eggs
• 1/3 cup white wine ( Pinot Grigio )
• 1 ounce of sliced almonds ( 1oz == 1/4 cup )
• 1 tablespoon butter
• 1 lemon
• olive oil
• salt & pepper

Instruction:

Preparation Add enough olive oil to a medium sized frying pan to thinly cover the surface ( a few tablespoons ). Set to a medium heat. Wash calamari steaks under water and pat dry. Wisk egg in a bowl and dip the steaks in the egg wash. Cover the steaks with the Progresso Bread crumbs. Add one steak at a time to the pan and cook until golden brown ( about 3 minutes per side ). Set aside on plate when done. Repeat. If serving as an appetizer, cut the steaks into bite size pieces. Lemon, wine, butter sauce: ================== In the same pan, add the almonds and toast them for about 1 minute. Add butter. When the butter has melted and begins to bubble add the wine. Add the juice from 1/3 of a lemon. Add salt and pepper to taste. Let the sauce simmer for about a minute. It should reduce by about 1/2. Pour sauce over calamari.

Grilled Calamari Steaks with Mediterranean Salsa

Calamari steaks, the flattened bodies of squid, are a great lean protein option for a healthy meal, plus they cook in a flash. While fresh is always best, you might discover it’s easier to find calamari steaks in the frozen food section. Simply defrost them in the refrigerator overnight when you’re ready to use them. Most importantly, don’t overcook the calamari or it will turn rubbery. Whole-grain couscous makes a hearty accompaniment to the meal.

Prep: 15min

Total: 19min

Yield: 4 servings

Ingredients:

• 1 cup (4 oz./125 g) Kalamata olives, pitted and chopped
• 2/3 cup (4 oz./125 g) cherry tomatoes, chopped
• 1/4 cup (2 oz./60 g) capers, drained
• 2 garlic cloves, minced
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. olive oil
• Grated zest of 1 lemon
• 1 Tbs. fresh lemon juice
• 1/4 tsp. freshly ground pepper
• 4 calamari steaks, 4 to 6 oz. (125 to 185 g) each
• Juice of 1 lemon
• 1 Tbs. olive oil
• 1 Tbs. chopped fresh flat-leaf parsley
• Salt and freshly ground pepper
• Lemon wedges for serving

Instruction:

1. To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, olive oil, lemon zest and juice and pepper.
2. Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine.
3. Prepare a medium-hot fire in a grill. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.
4. Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)

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