Portuguese sautéed calamari, or lulas salteadas as I call them, are tender, garlicky, and perfectly spiced. This is one of my favourite dishes to make when I want something impressive and full of flavour without spending much time in the kitchen.
Jump to:
- Ingredients and Notes
- How to Make a Portuguese Sautéed Calamari Recipe
- My Top Tips and Tricks
- My Favourite Ways to Serve
- How to Store
- Portuguese Sauteed Calamari
- FAQs
- How do I keep calamari from becoming rubbery?
- Can I use frozen squid?
- Can I grill this calamari dish instead of pan-searing?
- More Delicious Recipes
Quick, simple, and guaranteed to impress, this pan-seared squid recipe works beautifully as either an appetizer or a light main course. It’s a staple on my holiday table but also makes a frequent occurrence on weeknights!
Ingredients and Notes
Scroll down to the recipe card for the complete ingredient list and instructions!
- Fresh Calamari - Cleaned squid tubes or calamari rings work best for this recipe. I typically find them in the seafood section of my local grocery store. Make sure they’re patted completely dry before cooking so they sear properly instead of steaming. Lightly scoring the surface helps the squid absorb flavour and cook evenly. There’s no need for a deep criss-cross pattern. Light cuts across the top of the squid are just fine.
- Extra Virgin Olive Oil - This forms the base of the marinade, combining the ingredients and adding a rich, peppery flavour. It also helps cook the squid, creating a lightly charred, golden exterior.
- Garlic - A primary component in this dish, fresh garlic adds a sweet, savoury, pungent taste.
- Fresh Flat-Leaf Parsley - Fresh parsley adds a bright, fresh finish that balances the richness of the oil and spices.
- Smoked Paprika - This adds warmth and subtle smokiness that complements the squid without overpowering it.
- Pimenta Moída - This gives the dish subtle heat. Adjust the amount based on your spice preference, or leave it out for a milder version. If you can’t find pimenta moída, substitute chili paste instead.
- Lemon Juice - A squeeze of fresh lemon juice at the end brightens the dish and cuts through the richness of the oil.
How to Make a Portuguese Sautéed Calamari Recipe
- Prepare the squid. Use clean paper towels to pat the squid dry. Then, lightly score each piece across the top. This helps each piece absorb the marinade!
- Marinate the squid. Next, whisk the marinade ingredients in a bowl, add the squid, and toss to coat. Then, marinate at room temperature.
- Sauté. Heat oil in a large pan over medium-high heat. Then, add the squid, and cook on both sides until golden brown and opaque.
- Serve. Drizzle the remaining oil from the pan over the squid, and top them with lemon juice and fresh parsley. Enjoy warm!
My Top Tips and Tricks
- Dry the squid really well. This is the most important step. Any moisture will cause the squid to steam instead of sear, and you won’t get the golden finish we want.
- Use a very hot pan. A cast-iron or heavy skillet works best. The pan should be hot before the squid goes in, so it sears quickly. Otherwise, it’s likely to overcook and become rubbery.
- Don’t overcrowd the pan. Cook in batches if needed, arranging the squid tubes in an even layer. Adding too much squid at once lowers the pan temperature and prevents proper browning.
- Finish with lemon, not during cooking. Adding lemon juice at the end keeps the flavour fresh and bright without making the squid tough.
My Favourite Ways to Serve
I love to serve this pan-seared squid recipe as a holiday appetizer, pairing it with a side of crusty bread and entrées like my bacalhau à Portuguesa or caldo verde. It also makes for a great main course with a side of batatas Parisienne, roasted vegetables, a light green salad, or saffron rice.
How to Store
Pan-seared squid is best enjoyed fresh. However, if you have leftovers, you can transfer them to an airtight container and store them in the fridge for up to 2 days.
To serve, warm leftovers in a large skillet over low heat just until they’re warmed through. Avoid high heat or a long cooking period, or the squid is likely to become rubbery.
Portuguese Sauteed Calamari
Equipment
- 1 cast-iron skillet or heavy-bottomed pan
- 1 Mixing Bowl
- 1 pair of tongs or spatula
- Paper Towels
Ingredients
- 800 grams squid tubes cleaned and patted completely dry
- 4 Tablespoons olive oil plus extra for drizzling
- 3 garlic cloves finely chopped
- 1 Tablespoon fresh parsley chopped
- 1 teaspoon smoked paprika
- ½ teaspoon white pepper
- 1 teaspoon pimenta moída or chili paste
- Juice of 1 lemon
- Salt to taste
Instructions
- Pat the squid completely dry with paper towels. Lightly score the surface with shallow cuts to help it absorb flavour.800 grams squid tubes
- In a bowl, combine the olive oil, garlic, parsley, smoked paprika, white pepper, pimenta moída, lemon juice, and salt.4 Tablespoons olive oil, 3 garlic cloves, 1 Tablespoon fresh parsley, 1 teaspoon smoked paprika, ½ teaspoon white pepper, 1 teaspoon pimenta moída, Juice of 1 lemon, Salt
- Add the squid and toss well to coat. Let it marinate for 15-30 minutes at room temperature.
- Heat a cast-iron pan over medium-high heat until very hot. Add a small drizzle of olive oil.
- Add the squid in a single layer and sear for about 2 minutes per side, until golden and opaque. Do not overcrowd the pan.
- Remove from the heat, and drizzle the remaining garlicky oil from the pan over the squid.
- Garnish with extra parsley and lemon, and serve immediately.
Notes
FAQs
How do I keep calamari from becoming rubbery?
To prevent rubbery squid, make sure your skillet is nice and hot, and sear each piece quickly.
Can I use frozen squid?
Yes. Just make sure it’s fully thawed and patted completely dry before cooking so it sears properly. If it’s still frozen at all or wet, it will become tough and rubbery.
Can I grill this calamari dish instead of pan-searing?
Yes. Marinate the squid as usual. Then, grill it over high heat until it’s lightly charred and opaque.
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