Quick and Easy Sauteed Calamari

Tender rings of fresh Calamari or Squid, quickly sauteed, then bathed in bold, bright aromatic flavors of lemon, dried oregano, parsley, garlic, extra virgin olive oil, and capers.

📝 Ingredients

• 450 grams (10.6 ounces) medium-sized Squid or Calamari
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/5 teaspoon ground pepper
• 1/3 teaspoon dried oregano
• 1/3 teaspoon ground coriander
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 small garlic clove (pressed or minced)
• 1/2 teaspoon dried oregano
• 1 teaspoon fresh parsley (minced)
• 5-6 baby capers (minced)

👨‍🍳 Instructions

1. 1--- Prepare The Squid: ---
2. 2Clean the squid by separating the head from the body. Cut the legs off the body and separate the legs from each other (or keep them in pairs of two if they're too small). Remove everything from inside the squid and also remove its skin (you can simply pull it with your hands). Slice the body into thin rings (about 1 cm / 0.4 inches thick).
3. 3Add to a bowl and season with salt, pepper, ⅓ teaspoon oregano, and ⅓ teaspoon coriander.
4. 4--- Prepare The Dressing/Marinade: ---
5. 5Add all of the ingredients for the dressing/marinade in a bowl and stir to combine.
6. 6--- Saute The Squid: ---
7. 7Heat one tablespoon of olive oil in a cast-iron skillet or non-stick frying pan over high heat (medium-high for a cast-iron skillet).
8. 8Add the squid and cook without turning for 2-3 minutes to char and brown on one side.
9. 9Cook the squid for another 8 minutes, this time turning it now and then to color evenly on all sides.
10. 10Toss the squid into the bowl with the marinade and stir well. Let it stand for 10 minutes or up to a couple of hours if you want to serve it as a Meze.
11. 11Serve with a Tomato Salad, Greek Salad, or see other serving suggestions in the text above. Enjoy!