Some of our favorites at The Fish House

Calamari w/ Parsley & Garlic

Sauteed Calamari 1.jpg


1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter (1/4 stick)

2 teaspoons finely chopped garlic

1 tablespoon coarsely chopped Italian parsley leaves


Freshly ground black pepper

1 lemon, cut into wedges

Recipe By: Chowhound


  1. Pat squid dry with a paper towel.

  2. Heat oil in a large frying pan over high heat until smoking.

  3. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper.

  4. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).

  5. Season with additional salt and pepper, and serve with lemon wedges.