World · Keto
Spicy Garlic Calamari with Spinach
Tender calamari rings flash-fried in garlic-chilli butter, finished with a quick wilt of fresh spinach and a squeeze of lemon. Calamari needs heat and speed — total cook time is under 5 minutes once the pan is hot.
Halal-friendly Gluten-free Easy
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
6g Net carbs
25g Protein
22g Fat
310 Calories
Per serving
Ingredients
- 250g (8.8 oz) Calamari (squid) tubes, cleaned and sliced into 1cm rings
- 100g (about 4 cups) Fresh baby spinach
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 4 cloves Garlic, minced
- 1/2 tsp Red chilli flakes (or 1 small red chilli, minced)
- 1 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
- to taste Fine sea salt and black pepper
- 2 Lemon wedges (to serve)
Method
- Pat the calamari rings very dry — surface moisture is the enemy of a quick sear.
- Heat the olive oil and 1 tablespoon butter in a large skillet over high heat until just smoking.
- Add the calamari in a single layer (work in two batches if needed). Cook 60-90 seconds, tossing, until just opaque — don't overcook or it turns rubbery.
- Lower heat to medium. Add the remaining butter, garlic, and chilli flakes. Cook 30 seconds until fragrant.
- Add the spinach and lemon juice. Toss 30-60 seconds until the spinach wilts.
- Season with salt and pepper. Plate and finish with chopped parsley and a lemon wedge.
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