Spicy calamari

Spicy calamari rolls

I don’t know about yourselves guys but when it comes to seafood, I could feed on it all day long seven days a week!

Yes, you guessed it! I love seafood.Β It could be because I’m a Piscean?Β Or it could be just because seafood rocks!? A bit of both, I’m sure

It is light and pretty healthy too rich in vitamins, minerals and healthy omega 3 oils which help us stay away from the cardiologist.

Here is this very simple and delightful recipe πŸ‘ŒπŸ‘


Spicy calamari rolls
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5 from 7 votes

Spicy calamari

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2


  • 4 large squid tubes
  • 1 pinch himalayan salt
  • pepper freshly ground
  • cajun powder
  • 1 pinch cayenne pepper
  • 1 large garlic clove
  • 1 lemon (or lemon juice) to serve
  • 3-4 tbsp Olive oil


  • Wash thoroughly the squid, cut into rings about 1 cm thick sprinkle some salt and rest aside in a sieve to drain properly.
  • Peel the garlic, crush and chop coarsely.
  • Place a nonstick frying pan on a medium heat. Put half of the oil and when it pretty hot place the squid rings in. There will be some water released but if it's not too much leave it. It will evaporate as you cook the squids. If it is quite a lot of water just dispose of some. Just to have an idea on 'allowed', there should be roughly about 4 spoonful of liquid which is enough to cook the squid. Keep on stirring pretty much continuously until the water has all run out. The whole thing shouldn't take longer than 12-13 min.
  • When the squid is cooked add the remainder of the oil, the garlic, the cayenne pepper and the Cajun powder.
  • Toss in the frying pan for about one minute and take off the heat.
  • Place in a serving plate and enjoy with an extra pinch of freshly ground pepper and a good squeeze of a lemon.


It can't get any better! Oh, actually, yes, a glass of white will be just what was missing but okay if you give the wine a miss. Enjoy this heavenly divine dish as a fabulous starter.


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14 thoughts on “Spicy calamari”

    • Hi Katie

      Thank you for your comment. Oil quantity is down to everyone’s liking but anything between 1-3tbsp will work well. I will add the oil quantity info now so it will be mentioned.
      Do let me know how you liked the dish Ramona πŸ‘πŸ˜Š

    • Thank yu I love calamari a lot but when we go out and order them it’s always a lotery, either too much batter or far too oily. I just love these batter and almost oil free version as I can eat buckets of them πŸ˜‰

    • Thank you Caroline, same here but out I find the calamari are not always good and they are full with batter sometimes hard to find the real stuff which is why I prefer making it at home every time I get a chance πŸ˜‰

    • Hi Brian, oops, I have put you in a seafood hunt mode now but it is all worth it. πŸ˜‰ I hope you will be able to find some nice squid πŸ˜‰

  1. I’m with you Ramona. I love seafood! But I live in a landlocked country 😭But every now and then I buy them frozen.
    I’ve never made calamari before, but I’ve seen them at the store. I want to buy them and try your recipe. Looks so delicious!

    • Thank you Lizet, definitely worth a try if you get hol of some squid. I love calamari so much – this is definitely a great guilt-free recipe πŸ˜‰

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