Calamari w/ Calabrian Chili Breadcrumbs

Crispy calamari tossed in spicy Calabrian chili breadcrumbs for a crunchy, smoky appetizer that's good for entertaining.

Why You'll Love Calamari w/ Calabrian Chili Breadcrumbs

The panko toasts in butter for about 2 minutes, then crushed Calabrian chili gets stirred in until fragrant and golden. The calamari cooks in olive oil for 3 minutes, then gets tossed with the chili breadcrumbs for another 1 to 2 minutes until tender, finished with a scatter of fresh parsley.

Tips and Tricks

• Toast the breadcrumbs carefully: Keep stirring to avoid burning and get an even golden crust.
• Cook calamari quickly: Overcooking makes it rubbery; aim for tender, just a few minutes on high heat.
• Use fresh calamari: For the best texture and flavor, fresh is ideal but frozen can work if properly thawed and drained.

Variations

• Breadcrumb flavor: Add lemon zest or garlic powder to the chili breadcrumbs for extra dimension.
• Spice level: Adjust Calabrian chili amount to suit your heat preference or swap with smoked paprika for milder smokiness.
• Garnish: Try fresh basil or mint instead of parsley for a fresh herbaceous note.

Substitutions

• Panko breadcrumbs: Use regular breadcrumbs or crushed cornflakes for crunchier texture.
• Butter: Substitute with olive oil or ghee for different flavor profiles.
• Calabrian chili: Use chili flakes or fresh minced chilies if unavailable.

Best Served With

• Chilled crisp white wine or Prosecco
• Simple arugula salad with lemon dressing
• Garlic aioli or lemon wedges
• Crostini or crusty bread to soak up flavors

How to Store Leftovers

• Store any leftover calamari in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over medium heat to retain crispness. Avoid microwaving as it can make calamari rubbery.

Common Questions

Calamari w/ Calabrian Chili Breadcrumbs

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Crispy calamari tossed in spicy Calabrian chili breadcrumbs for a crunchy, smoky appetizer that's good for entertaining.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer, Seafood

Cuisine: Italian-American

Calories: 382

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ lb calamari cleaned well
• 3 tablespoon panko breadcrumbs
• 1 tablespoon Calabrian chili crushed
• 1 tablespoon butter
• Olive oil for cooking
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon parsley finely chopped

Equipment

• Frying pan or skillet
• Measuring spoons
• Plate or bowl
• Knife and cutting board
• Tongs
• Spatula or wooden spoon

Method

 

1. Heat a frying pan over medium heat. Add butter and let melt.
2. Add panko breadcrumbs to the pan and toast, stirring frequently, for about 2 minutes until golden.
3. Stir in the crushed Calabrian chili and continue to toast until fragrant and golden brown. Remove from heat and set aside.
4. Wipe out the pan and increase heat to medium-high. Add a drizzle of olive oil.
5. Once the oil is hot, add the calamari and cook for 3 minutes, stirring occasionally.
6. Add the chili breadcrumbs and a pinch of salt. Cook for another 1-2 minutes until the calamari is tender but not chewy. Remove from heat.
7. Plate the calamari and garnish with finely chopped parsley. Serve immediately.

Nutrition

Calories: 382kcalCarbohydrates: 41gProtein: 40gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 528mgSodium: 427mgPotassium: 624mgFiber: 2gSugar: 8gVitamin A: 83IUVitamin C: 11mgCalcium: 159mgIron: 3mg

Notes

Storage: Calamari turns rubbery fast, so this is really a cook-and-eat-right-away dish. If you do have leftovers, reheat gently in a hot pan rather than the microwave, and expect it to lose some of its bite.

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