Ingredients:

  • 4 (approx. 115g each) fresh or thawed Calamari Steaks (whole mantle fillets)
  • 3 cloves Garlic, minced very finely
  • 1/4 cup Fresh Parsley, finely chopped
  • Zest of 1 large Lemon
  • 2 Tbsp Fresh Lemon Juice (for marinade)
  • 1/4 cup Olive Oil, divided (plus extra for searing)
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Fine Cornstarch
  • 2 Tbsp Unsalted Butter
  • 1/4 cup Dry White Wine OR Chicken Stock
  • 2 Tbsp Fresh Lemon Juice (for finishing sauce)

Instructions:

  1. Rinse the calamari steaks under cold water and pat them completely dry with paper towels. Score the steaks lightly on one side in a crosshatch pattern.
  2. In a shallow dish, whisk together the minced garlic, parsley, lemon zest, 2 Tbsp lemon juice, 1/4 cup olive oil, oregano, salt, and pepper. Add the calamari steaks, ensure they are fully coated, cover, and refrigerate for at least 30 minutes.
  3. About 15 minutes before cooking, combine the flour, cornstarch, salt, and pepper in a shallow dish. Lightly coat each steak, shaking off any excess.
  4. Heat 2 tablespoons of fresh olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the calamari steaks in the hot pan, working in batches to avoid overcrowding.
  5. Sear for 2–3 minutes per side until golden brown and slightly opaque. Remove the cooked calamari steaks to a warm plate.
  6. Reduce the heat to medium. Add the butter to the pan, scraping up any browned bits. Once the butter foams, deglaze the pan by pouring in the white wine (or stock). Let it bubble and reduce by half, about 1 minute.
  7. Stir in the remaining 2 Tbsp fresh lemon juice. Return the calamari steaks briefly to the pan just to coat them in the sauce (about 30 seconds). Serve immediately.