Best 7 Spicy Garlicky Calamari Recipes

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**Tantalize your taste buds with our exquisite Spicy Garlicky Calamari, a culinary masterpiece that harmonizes bold flavors and tantalizing textures.**

Immerse yourself in the symphony of flavors as tender calamari rings, expertly coated in a crispy batter, dance on your palate. The fiery kiss of chili and the aromatic embrace of garlic weave a tapestry of spices that ignite your senses, while the subtle tang of lemon zest adds a refreshing twist. Whether you prefer the classic deep-fried method or the healthier air-fryer alternative, this recipe caters to your culinary preferences.

For those seeking a more substantial meal, the Garlicky Calamari with Angel Hair Pasta beckons with its enticing aroma. Plump calamari rings and succulent shrimp join forces in a flavorful union, sautéed with garlic, white wine, and a medley of herbs. The delicate angel hair pasta, infused with the essence of seafood, completes this delightful dish.

If you're drawn to the allure of Asian cuisine, embark on a culinary journey with our irresistible Asian-Style Calamari Stir-Fry. Tender calamari, bathed in a symphony of soy sauce, ginger, and garlic, mingles with crisp vegetables in a vibrant stir-fry. The harmonious balance of flavors, textures, and colors will transport you to the vibrant streets of Asia.

For those with a penchant for simplicity, our Steamed Calamari with Garlic and Herbs offers a refreshing respite. Fresh calamari, steamed to perfection, exudes its natural sweetness, complemented by the aromatic trinity of garlic, parsley, and lemon. The delicate flavors of this dish allow the inherent goodness of calamari to shine through.

No matter your culinary preferences, our collection of Spicy Garlicky Calamari recipes promises an unforgettable gastronomic experience. From the fiery zest of the classic dish to the harmonious blend of flavors in the Asian-inspired stir-fry, each recipe is a testament to the versatility and deliciousness of calamari. Prepare to embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 7 tried and tested recipes!

SPICY GARLICKY CALAMARI



Spicy Garlicky Calamari image

Make and share this Spicy Garlicky Calamari recipe from Food.com.

Provided by Iron Woman

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

6 pieces of raw squid
2 beaten eggs
1 cup chopped garlic
1/4 cup jalapeno pepper, seeded and diced (1 tsp. red chili flakes can be substituted)
1/4 cup cilantro, finely chopped
flour, as needed
salt and pepper, as needed
vegetable oil, as needed
1/2 cup water
1 cup brown sugar
1/2 cup rice vinegar or 1/2 cup white vinegar
3 tablespoons chopped garlic
3 tablespoons garlic and red chile paste
kosher salt, as needed
cornstarch, as needed

Steps:

  • For Calamari:.
  • Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
  • Shake off excess flour and deep fry until brown and tender.
  • In a heated sauté pan, sauté garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
  • Served with sliced lemons and/or Sweet Garlic Sauce.
  • Garlic Sauce:.
  • Combine water and vinegar and bring to a boil.
  • Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
  • Thicken with the cornstarch slurry.
  • Serve with fried item.

SPICY CALAMARI STEW WITH GARLIC TOASTS



Spicy Calamari Stew with Garlic Toasts image

Categories     Bread     Sauce     Garlic     Stew     Simmer

Yield 4 to 6 servings

Number Of Ingredients 14

Calamari Stew
3 tablespoons olive oil
4 garlic cloves, peeled and halved
2 cups dry white wine
2 (15-ounce) cans tomato sauce
2 teaspoons chopped fresh thyme leaves
2 teaspoons red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds calamari (squid), bodies thinly sliced, tentacles whole
Garlic Toast
4 to 6 slices of rustic Italian bread
Olive oil, for drizzling
2 to 3 whole garlic cloves, peeled

Steps:

  • Preheat the oven to 350°F.
  • Warm the olive oil over low heat in a medium pot. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Increase the heat to medium. Slowly add the white wine and cook for 1 minute, then add the tomato sauce, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and cook for 8 minutes. Stir in the calamari and continue to cook just until the mixture comes back to a simmer and the squid is opaque, about 2 more minutes.
  • While the stew simmers, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, 8 to 10 minutes. Remove from the oven and rub the top of the toasts with the whole garlic cloves. Serve immediately with the calamari stew.

SPICY AND GREASY RHODE ISLAND CALAMARI



Spicy and Greasy Rhode Island Calamari image

Rhode Island-style calamari, which has hot cherry peppers in the dredging mix, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Provided by Jasper White

Categories     Appetizer     Seafood     Squid     Deep-Fry     Pescatarian     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 16

1 lb cleaned medium squid (4"-5″), with tentacles
Fry Mix:
3/4 cup cornstarch
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
About 6 cups peanut, canola, or other vegetable oil, for deep-frying
2 cups buttermilk
4 tablespoons unsalted butter
4 large garlic cloves, finely chopped
1 cup sliced hot cherry peppers in vinegar, drained
2 tablespoons chopped fresh Italian parsley
Special Equipment:
Deep-fry thermometer

Steps:

  • Working Ahead:
  • The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
  • Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
  • Fry Mix:
  • Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
  • Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
  • While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
  • Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
  • When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
  • Fry remaining squid and drain.
  • Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.

CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE



Crispy Shrimp or Calamari with Chinese Noodles and Spicy Garlic Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic, recipe follows
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons plus 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts, trimmed, blanched, and refreshed (about 1 cup)
4 ounces green onions, trimmed and cut into strips (about 1 cup)
2 teaspoons Vietnamese chile sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari, cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
3 heads garlic
Kosher salt

Steps:

  • Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
  • Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
  • Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
  • Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
  • To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
  • Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

SPICY FRIED CALAMARI WITH LEMON AIOLI



Spicy Fried Calamari With Lemon Aioli image

I'd been looking for a good spicy calamari recipe for some time when I stumbled across this recipe from the Global Gourmet. It's wooooonderful.

Provided by jeniwan

Categories     Squid

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

5 tablespoons all-purpose flour
5 tablespoons cajun seasoning
9 -12 squid, 5 to 7 inches long, cleaned and sliced
3 -4 cups canola oil
lemon wedges or lime wedge
1 1/2 tablespoons Dijon mustard
1 tablespoon minced garlic
2 egg yolks
1/2 tablespoon white pepper
1/2 teaspoon salt
1/2 slice white bread, crusts removed and bread torn into pieces
2 cups olive oil or 2 cups canola oil
1/2 cup ice water (optional)

Steps:

  • For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
  • In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
  • Fry the squid for 2 to 3 minutes, or until a light golden brown.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Serve immediately with lemon or lime wedges and Lemon Aioli.
  • For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
  • With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 687.5, Fat 73.6, SaturatedFat 10.5, Cholesterol 62.9, Sodium 254.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.3, Protein 1.9

SPICY CALAMARI WITH FREGOLA



Spicy Calamari With Fregola image

In Sardinia, rustic saucy fish stews are commonly served with fregola, simmered golden nuggets of toasted semolina, hearty and satisfying. A relative of couscous, fregola arrived by ship from nearby Tunisia, became popular and melded into the local cuisine long ago. The little round pellets are the size of a peppercorn, or a bit larger. When cooked, they have a pleasant, slightly chewy texture. Traditionally, fregola is used in vegetable soups as a way to add substance; prepared like a juicy risotto with the concentrated flavor of clams or other shellfish; or served as part of a room-temperature salad. Most Italian stores in the United States carry it, but you may substitute Israeli-style pearl couscous, which has a similar flavor.

Provided by David Tanis

Categories     dinner, lunch, grains and rice, seafood, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds small to medium calamari, tubes and tentacles cleaned, cut into 1/2-inch pieces
Salt and pepper
Extra-virgin olive oil
1/2 teaspoon crushed red pepper
4 anchovy fillets, roughly chopped
4 small garlic cloves, minced
1 large onion, diced (about 1 1/2 cups)
1/8 teaspoon crumbled saffron
1/2 cup dry white wine
1 cup diced canned tomato
3/4 cup chicken broth or water
1 cup fregola sarda (add 1/2 cup for heartier appetites)
12 basil leaves
Pinch of dried oregano

Steps:

  • Spread the calamari on a baking sheet and pat dry as best you can with paper towels. Season generously with salt and pepper.
  • Put 2 tablespoons olive oil in a large, wide skillet over high heat. Add calamari and quickly stir-fry, cooking for only 1 minute, until puffed. Remove from pan with slotted spoon and set aside.
  • Return pan to stove, reduce heat to medium-high and add 1 tablespoon olive oil. Add crushed red pepper, anchovy and garlic and let sizzle, then add onions and stir well.
  • Season onions generously and cook, stirring, for 2 to 3 minutes, until softened and faintly colored. Add saffron and wine and simmer for 1 minute, then add tomato and broth. Adjust heat so sauce simmers gently for about 10 minutes, until flavors are well mingled. Taste for salt and hot pepper.
  • Meanwhile, bring 4 cups salted water to a boil. Add fregola and cook until al dente, 8 to 10 minutes. Drain and keep warm.
  • Add par-cooked calamari to the sauce over high heat. Add basil leaves and stir well until everything is heated through and calamari are completely cooked, about 2 minutes. Transfer to a warm serving bowl and fold in cooked fregola. Sprinkle with oregano, add a drizzle of olive oil, if desired, and serve.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 4 grams

CRISPY FRIED CALAMARI & AïOLI



Crispy fried calamari & aïoli image

Transport yourself to a seaside taverna with Mediterranean-inspired deep-fried squid rings and garlicky aïoli. Cooking this is easier than you think

Provided by Esther Clark

Categories     Starter

Time 20m

Number Of Ingredients 10

500g squid, tubes and tentacles, cleaned
vegetable oil, for deep-frying
50g plain flour
50g cornflour
¼ tsp baking powder
pinch of cayenne pepper
150g mayonnaise
1 large garlic clove, finely grated
pinch of saffron
½ lemon, juiced

Steps:

  • Cut the tentacles off the squid and put in a bowl. Slice the squid tubes into roughly 1cm thick rings and add to the bowl. Heat the oil in a large heavy-based pan over a low heat, ensuring it is no more than two-thirds full.
  • For the aïoli, mix the mayonnaise, garlic, saffron and lemon juice in a small bowl. Set aside.
  • Toss the squid with the flour, cornflour, baking powder, cayenne and ½ tsp salt. When the oil has reached 170C on a thermometer, or when a cube of bread is dropped in and turns golden brown in 30 seconds, deep-fry the squid in batches for 2 mins, or until lightly golden and crisp. Set aside on a tray lined with kitchen paper. Serve the fried squid with the aïoli on the side for dipping.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • To ensure the calamari is tender, it's essential to cook it quickly over high heat. Overcooking can result in tough, rubbery calamari.
  • To achieve a crispy texture, ensure the calamari is well-coated in the seasoned flour mixture before frying.
  • To enhance the flavor, use a flavorful oil such as olive oil or grapeseed oil for frying. You can also add aromatics like garlic, ginger, or chili peppers to the oil for added depth of flavor.
  • If you prefer a less spicy dish, reduce the amount of chili flakes or cayenne pepper in the recipe. Alternatively, you can omit them altogether for a mild flavor.
  • Serve the calamari immediately after cooking to enjoy it at its best. Calamari tends to lose its crispy texture and flavor if it sits for too long.

Conclusion:

This spicy garlicky calamari recipe is a delightful fusion of flavors that delivers a tantalizing combination of heat, garlic, and calamari's natural sweetness. Its crispy texture and vibrant flavors make it an excellent appetizer or main course. Whether you're a seafood enthusiast or simply looking for a new and exciting dish to try, this recipe is sure to satisfy your taste buds. So, gather your ingredients, follow the simple steps, and enjoy this delectable dish that's perfect for any occasion.

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