Ingredients:

  • 2 Calamari Steaks (approximately 6-8 ounces total, 170-225g)
  • 2 tablespoons Olive Oil (30ml)
  • 2 tablespoons Unsalted Butter (28g)
  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh Lemon Juice (30ml)
  • 1 tablespoon Capers, drained
  • 2 tablespoons Fresh Parsley, chopped
  • Salt and Black Pepper to taste
  • Lemon wedges, for garnish

Instructions:

  1. Pat the calamari steaks dry with paper towels. Season both sides with salt and pepper.
  2. In a small bowl, melt 1 tablespoon of butter. Set it aside. In the same bowl, add the lemon juice, capers, and parsley, and set aside.
  3. Heat the olive oil in the large skillet over medium-high heat. Once the oil is shimmering, carefully add the calamari steaks.
  4. Sear for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcook.
  5. Reduce the heat to low. Add the remaining tablespoon of butter to the pan and let it melt.
  6. Pour the lemon-caper mixture into the skillet with the melted butter. Swirl the pan to combine. Spoon the sauce over the calamari steaks and serve immediately, garnished with lemon wedges.