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Home > Recipes > Calamari Recipes > Sautéed Chili Calamari


  • 2 lb. calamari frozen
  • 2 tablespoon olive oil
  • ½ onion chopped
  • 2 cloves garlic minced
  • ½ teaspoon sweet paprika
  • ¼ teaspoon cayenne pepper
  • cup white wine
  • ½ red bell pepper chopped
  • ½ yellow bell pepper chopped
  • salt and pepper


  • Defrost calamari in the microwaive by using "defrost" function for 4 minutes. I used microwave safe plate.
  • Alternative defrostin method if not a fan of a microwave: Preheat oven to 350 F. Once the oven is hot, add frozen calamari to the oven safe skillet (no oil necessary). Reheat for 10 to 15 minutes until juices are released. Remove from the oven.
  • Meanwhile add the chopped onion and garlic and cook until transparent for about 5 minutes. Add bell peppers, paprika and cayenne and cook, stirring, until, about 5 more minutes. Carefully add the white wine and deglaze.
  • Now add your precooked calamari to the pan and season generously with salt and pepper. Cook over moderately high heat until browned, about 5-6 minutes. Flip the calamari and cook for 5 minutes longer.
  • Serve hot.
  • Cooked calamari can store in the fridge for up to 3 days.

    Recipe courtesy of What's in the Pan