There’s something impossibly delightful about a plate of Hot Butter Calamari: tender, juicy rings of squid glistening in golden butter, spiked with garlic, a gentle flicker of chili heat, and a spritz of fresh lemon. This dish is pure Mediterranean comfort—quick to make, visually stunning, and perfect for sharing. Whether you’re serving it as a show-stopping appetizer or a main with crusty bread, Hot Butter Calamari is my go-to when I want maximum flavor with minimal effort.
Ingredients You’ll Need
Let’s talk ingredients! The charm of Hot Butter Calamari lies in its simplicity—just a handful of staples come together to create a dish that dazzles. Each component adds something special, from richness and heat to brightness and color.
- Calamari rings: The star of the show—make sure they’re cleaned and thawed if using frozen, for the best texture.
- Unsalted butter: This brings luscious richness and creates the signature glossy sauce.
- Olive oil: Adds depth and helps prevent the butter from burning.
- Garlic (minced): For that irresistible aroma and punchy flavor.
- Red chili or red pepper flakes: Adjust to taste for a gentle warmth or a fiery kick.
- Lemon juice: Brightens everything up and balances the richness.
- Paprika: Adds a mild smokiness and gorgeous color to the dish.
- Salt and black pepper: Essential for seasoning—don’t be shy!
- Chopped parsley: Fresh, vibrant, and perfect for finishing with a pop of green.
- Lemon wedges: Serve on the side for an extra squeeze of zesty goodness.
How to Make Hot Butter Calamari
Step 1: Prep the Calamari
Start by patting your calamari rings dry with paper towels. Removing as much moisture as possible ensures they’ll brown beautifully and stay tender, not soggy or rubbery. This tiny step makes a world of difference in the final texture of your Hot Butter Calamari.
Step 2: Sizzle the Aromatics
In a large skillet over medium-high heat, melt the butter and olive oil together. Once they’re hot and shimmering, toss in the minced garlic and chili (or red pepper flakes). Stir for about 30 seconds—just until fragrant. The aroma will have you impatient for the next step!
Step 3: Cook the Calamari
Add the calamari rings in a single layer to the skillet. Let them cook for 2 to 3 minutes, stirring occasionally, until they turn opaque and just start to take on a golden hue. Be careful not to overcook—calamari cooks fast, and a minute too long can change them from tender to rubbery.
Step 4: Add Flavor Boosters
Pour in the lemon juice, sprinkle over the paprika, and season generously with salt and black pepper. Give everything a quick toss so each ring is infused with buttery, zesty, and lightly spicy flavor. This is where the magic of Hot Butter Calamari really happens.
Step 5: Finish and Serve
Remove the skillet from the heat and scatter chopped parsley over the calamari. Serve immediately, with plenty of lemon wedges on the side for everyone to squeeze over their own portions. The contrast of warm calamari and fresh lemon is simply irresistible.
How to Serve Hot Butter Calamari
Garnishes
A generous sprinkle of fresh parsley brings a burst of color and an herby note that lifts the rich butter sauce. I never skip a few extra lemon wedges—everyone loves the chance to tailor the tang to their taste. For an extra flourish, a pinch of flaky sea salt or a dusting of smoked paprika is always a hit.
Side Dishes
Hot Butter Calamari is fantastic on its own, but it truly shines with the right companions. Pile it onto a bed of garlicky rice, toss it with al dente pasta, or serve alongside a crisp green salad. For something heartier, offer warm, crusty bread to mop up every drop of that glorious sauce.
Creative Ways to Present
Bring out your inner entertainer! Serve Hot Butter Calamari tapas-style with toothpicks for easy sharing, or spoon it onto crostini for a sophisticated appetizer. For a dramatic touch, arrange the calamari in a shallow bowl and pour the sizzling butter sauce tableside—your guests will be wowed before they even take a bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Hot Butter Calamari left over, store it in an airtight container in the refrigerator for up to two days. The flavors soak in even more, but be aware that the texture is best enjoyed fresh, as calamari can firm up when chilled.
Freezing
Freezing Hot Butter Calamari isn’t recommended, as the delicate squid can become tough and lose its tender bite after thawing. For the best results, make just enough to enjoy right away or within a day or two.
Reheating
To gently reheat, warm the calamari in a skillet over low heat with a splash of butter or olive oil—just until heated through. Avoid microwaving, which can overcook the squid and make it rubbery. A quick reheat on the stove preserves the texture and flavor.
FAQs
Can I use frozen calamari for Hot Butter Calamari?
Absolutely! Just make sure to thaw the calamari completely and pat it dry before cooking. This ensures a lovely sear and prevents excess water from diluting the butter sauce.
How do I keep calamari from getting rubbery?
The key is quick cooking. Sauté the calamari rings just until they turn opaque and slightly golden—usually 2 to 3 minutes. Overcooking is the main culprit behind tough, rubbery squid.
What can I use instead of fresh chili?
Red pepper flakes are a great substitute and let you control the heat level. You can also try a dash of cayenne or even a squirt of your favorite hot sauce for a different kind of kick in your Hot Butter Calamari.
Is this dish gluten-free?
Yes! As written, Hot Butter Calamari is naturally gluten-free, making it a wonderful choice for those avoiding wheat. Just double-check any accompaniments like bread or pasta if you’re serving guests with dietary restrictions.
Can I add other seafood to this recipe?
Definitely! Shrimp or scallops can be cooked alongside the calamari using the same method. Just be sure all the seafood is similar in size, so everything cooks evenly.
Final Thoughts
If you’re craving a seafood treat that’s equal parts elegant and easy, Hot Butter Calamari should be at the top of your list. With its bold flavors and melt-in-your-mouth texture, it’s a dish that’s sure to impress—whether you’re making it for friends, family, or just yourself. So dive in and savor every bite!
Print
Hot Butter Calamari Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Hot Butter Calamari is a quick and flavorful Mediterranean seafood appetizer featuring tender calamari rings sautéed in a rich blend of butter, olive oil, garlic, and chili, seasoned with paprika and lemon juice for a zesty finish. Perfectly cooked to be tender without becoming rubbery, this dish is garnished with fresh parsley and served with lemon wedges, ideal for a delicious starter or light meal.
Ingredients
Calamari
- 1 pound calamari rings (cleaned and thawed if frozen)
Cooking Fats
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
Flavorings
- 4 cloves garlic (minced)
- 1 small red chili or 1/2 teaspoon red pepper flakes (adjust to heat preference)
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- Salt and black pepper to taste
Garnish & Serving
- Chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Calamari: Pat the calamari rings dry thoroughly with paper towels to remove any excess moisture, ensuring a better sear and texture during cooking.
- Heat Fats and Aromatics: In a large skillet over medium-high heat, melt the unsalted butter along with the olive oil. When hot and melted, add the minced garlic and red chili or red pepper flakes. Sauté for about 30 seconds until the garlic is fragrant but not browned.
- Cook the Calamari: Add the calamari rings in a single layer to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the calamari turn opaque and develop a slight golden color. Be careful not to overcook to avoid rubberiness.
- Season the Dish: Sprinkle the paprika over the calamari, then add the lemon juice, salt, and black pepper. Toss everything together gently to coat the calamari evenly with the spices and lemon juice.
- Finish and Serve: Remove the skillet from heat. Sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve immediately with lemon wedges on the side for additional tang.
Notes
- For extra depth of flavor, add a splash of white wine during cooking.
- Serve this calamari dish over garlic rice or pasta for a complete meal.
- Substitute the red chili with cayenne pepper or your favorite hot sauce to adjust the heat level.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 0g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 220mg
