Seared Baby Squid With Parsley and Garlic (French Calamari)

ByBradley's Fish Factory

This classic French calamari dish is so beautifully simple: fresh squid is seared in a hot pan with a little olive oil, tossed with parsley and garlic, and finished with a sprinkle of salt. That’s it! Anyone can recreate this amazing dish. The flavour is astounding and will definitely impress your dinner guests. It is also a nice change from the fried calamari we are all used to on restaurant appetizer menus. 

  • Total:17 mins
  • Prep:15 mins
  • Cook:2 mins
  • Yield:2 servings

Ingredients

  • 8 ounces small Frozen squid (gutted and cleaned)
  • 4 cloves garlic (peeled, halved, and minced)
  • 1 cup fresh, flat-leaf parsley (finely minced)
  • 2 tablespoons extra-virgin olive oil
  • Fleur de sel (to taste)

Steps to Make It

  1. Rinse the squid, reserving the tentacles and leaving the bodies whole. 

  2. In a medium bowl, combine the garlic and parsley and toss to blend. Set aside.

  3. In a large skillet over high heat, heat the oil until hot but not smoking.

  4. Add the squid and tentacles and sear, tossing for even cooking, for 1 minute. Make sure not to overcook as the squid will turn rubbery.

  5. With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat.

  6. Season with fleur de sel and serve.