Description
Sautéed Greek Calamari is a quick and vibrant Mediterranean seafood dish made with tender calamari rings, juicy tomatoes, briny olives, and fragrant herbs. Brightened with lemon juice and finished with a drizzle of olive oil, it’s a rustic, healthy, and satisfying dish perfect for mezze spreads, light dinners, or coastal-inspired entertaining.
Ingredients
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1 1/2 lbs calamari (cleaned and cut into rings)
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2 tablespoons extra virgin olive oil
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1 small yellow onion, thinly sliced
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4 garlic cloves, minced
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1 cup cherry tomatoes, halved
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1/2 cup Kalamata olives, pitted
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1/2 cup roasted red peppers, sliced
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1 teaspoon dried oregano
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1/2 teaspoon red pepper flakes (optional)
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1/4 cup dry white wine
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1 tablespoon lemon zest
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Juice of 1 lemon
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1/4 cup fresh parsley, chopped
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Salt and pepper to taste
Instructions
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Heat olive oil in a large skillet over medium heat. Add sliced onions and sauté for 3–4 minutes until soft and translucent.
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Add garlic and cook for about 30 seconds until fragrant.
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Stir in cherry tomatoes, Kalamata olives, and roasted red peppers. Cook for about 3 minutes until the tomatoes begin to soften.
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Add the calamari rings and sauté for 2–3 minutes, stirring frequently, just until they turn opaque and are cooked through.
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Sprinkle in oregano, optional red pepper flakes, and lemon zest.
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Pour in the white wine and simmer for 2–3 minutes to reduce slightly.
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Season with salt and pepper, stir in lemon juice and chopped parsley, and remove from heat.
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Serve warm, garnished with lemon wedges and extra parsley if desired.
Notes
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Do not overcook the calamari—it becomes rubbery if left too long on the heat.
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Pairs beautifully with crusty bread, rice, or as part of a mezze platter.
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For a wine-free version, substitute with seafood stock or a splash of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course / Appetizer
- Method: Sautéing
- Cuisine: Greek / Mediterranean
