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Close-up of fried calamari with crispy golden breading, garnished with chopped parsley, served on a white plate. The texture of the squid and crispy coating is clearly visible.

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
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 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. You should hear a sizzle; if not, remove it and let the oil heat more.
  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.

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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