Recipe: Calamari Piccata
Calamari Piccata is perfect for a midweek meal that your family will love, and it only takes a few minutes to sauté and put on the table. This delicious dish can be prepared in less than 20 minutes. It should be part of every home cook's repertoire. You'll be amazed at how easy it is to create this tasty calamari dish with ingredients that you already have at home.
Traditionally, piccata is made with chicken or veal and served over spaghetti, but we have swapped the chicken and veal for calamari. This calamari dish has a delicious lemony, buttery flavor from the lemon caper sauce. The calamari are dredged in a simple flour mixture and then dipped in an egg before sautéing in hot oil for a golden finish.
Piccata is an Italian word meaning larded, translated from the French word pique, which means preparing food that's sliced and sautéed in a sauce containing lemon, butter, and spices. Piccata isn't believed to have originated in Italy but is likely an Italian-American invention. The origin of piccata isn't known, but one thing is clear, one bite of our Calamari Piccata, and you won't worry about the history while you enjoy the taste!
One thing we love about piccata is how versatile this dish is and how easy it is to add calamari. So if you love calamari, you will fall in love with this comforting dish!
Ready in: 25 minutes
1 lb. The Town Dock Calamari Tubes, thawed
1/2 cup all-purpose flour
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tbsp. olive oil
3 cloves garlic, minced
1/3 cup dry white wine
2 tbsp. capers, drained
1/2 cup water
4 tbsp. unsalted butter, cut into pieces
1/2 lemon, juiced, plus 1 lemon, cut into slices
1 tbsp. coarsely chopped fresh parsley
1. Place flour in a small shallow bowl. Pat calamari dry with paper towels. Score tubes in a crosshatch pattern at 1/2-inch intervals with a sharp knife. Season with salt and pepper. Dip tubes in flour, shaking off excess.
2. Heat oil in a large skillet over medium-high heat. Add tubes and cook until light golden-brown, about 1 to 2 minutes per side. Transfer tubes to plate. Add garlic to skillet and cook until fragrant, about 30 seconds. Stir in wine and capers. Simmer, stirring occasionally, until reduced to roughly 1 tablespoon, about 1 to 2 minutes. Whisk in water and butter until combined. Simmer, stirring frequently, until the sauce thickens, about 2 to 3 minutes. Stir in lemon juice until combined.
3. Return calamari to skillet and cook until fully heated through, about 1 minute. Garnish with parsley and serve with lemon slices.