Best Calamari Recipes

Marinated in bright and aromatic herbs and topped with crunchy cucumber and tangy feta cheese, this recipe is a fantastic seafood-filled twist on a more traditional Greek Salad. 

I was inspired to make this grilled calamari with anchovy and capers after my recent trip to Rome.  My husband and I enjoyed anchovy and capers from Tuscany to Rome and since we love fish I decided to create this perfect dish.  We enjoyed with company as a primi and all shared from the plate.  Of course, you can dip fresh bread in the sauce. I used San Marzano tomatoes from my favorite Italian store Ingredients in Hartford, CT at D&D Market and the calamari came from my favorite fish market in Wethersfield, CT at City Fish, Wethersfield, CT. For this recipe and other entertaining tips from Cindy's Table, click here.

What's the secret to this delicious ceviche recipe? In a word: tequila. Shrimp and dorade marinate in the refrigerator for a few hours in a mixture of lime juice and tequila while calamari and mussels steam in white wine, adding an interesting twist to traditional ceviche with a cooked component.

There is nothing quite like the aroma of calamari on the grill to awaken memories of holidays by the sea. So fire up the barbecue and eat this in the garden on a hot summer’s night. The couscous is thick, rich, and intensely spicy — the perfect foil to simply grilled calamari. It is also delicious served cold. Zhoug is a fiercely hot coriander (cilantro) relish, which is the perfect condiment for many seafood dishes. — Greg and Lucy Malouf, authors of Moorish

Every Wednesday there is a tradition in our family – “Seafood Pasta Night.” Sometimes as an alternative I make this delicious seafood dish of Stuffed Calamari with Tomato Sauce which I serve on a bed of luscious, warm truffled polenta. If truffles aren’t your favorite, substitute with regular polenta, if short on time, use store-bought good quality Arrabbiata or Marinara sauce to go along with this dish. Calamari tubes are stuffed with sweet combination of seafood such as scallops, shrimp, and calamari which are processed to make smooth paste. Then I add cheese and seasonings to develop that slightly zesty, robust flavor and texture. It is also easier to work with the seafood in the paste form when stuffing the calamari tubes. It takes only 20 minutes to cook stuffed calamari and then, prego, enjoy this delightful dish! — Svitlana Flomm, Art de Fete