Calamari With Sun Dried Tomatoes Olives Recipe

This recipe is the ultimate vibe because it brings together the perfect Mediterranean flavors that transport me straight to a seaside getaway with just one bite. Plus, it’s super quick to whip up, making it a go-to for impressing friends at dinner parties without sacrificing my entire evening.

The vibrant flavors of my recipe for Calamari with Sun-Dried Tomatoes and Olives make it a favorite of mine. Tender calamari rings are perfectly complemented by the richness of olive oil and the tang of fresh lemon juice.

I think the addition of sun-dried tomatoes and Kalamata olives gives this dish a delightful Mediterranean depth.

Ingredients

Calamari:
Protein that is low in saturated fat and a good source of omega-3 fatty acids, essential for heart health.

Olive Oil:
Comprises beneficial lipids and quality antioxidants; fosters cardiovascular wellness.

Garlic:
Imparts aromatic depth; enriches the immune system with its antibacterial benefits.

Sun-Dried Tomatoes:
Highly concentrated flavor; exceptionally rich in vitamins and minerals, especially lycopene.

Kalamata Olives:
Provide fats, the healthy kind; add a salty richness.

They supply vitamin E.

White Wine:
Provides zest that heightens flavors, vanishes when heated.

Lemon Juice:
Provides a sharp, zesty hint; loaded with vitamin C.

Ingredient Quantities

• 1 pound calamari, cleaned and cut into rings
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pitted Kalamata olives, sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Olive oil should be heated in a very large skillet. A medium heat setting is preferred.

2. In a direct translation from the text: Add garlic that has been cut into small pieces and sauté for about 1 minute until it smells good.

3. Add the sun-dried tomatoes and cook for 2 minutes, letting them soften.

4. The calamari rings should be added and cooked for 2-3 minutes until they are opaque, with stirring done occasionally.

5. Add the sliced Kalamata olives and red pepper flakes, and mix well.

6. Add the white wine and let it bubble, reducing slightly for about 2 minutes.

7. Incorporate the juice from fresh lemons, and make sure to add sufficient amounts of salt and pepper so that the taste of the dish is enhanced.

8. Cook for one more minute, ensuring that all the ingredients are heated through and combined well.

9. Take away from heat and blend in cut-up fresh parsley.

10. Serve right away and garnish with extra parsley if you like.

Equipment Needed

1. Very large skillet
2. Measuring spoons
3. Measuring cups
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Citrus juicer or reamer
8. Mixing bowl
9. Heat-resistant serving dish

FAQ

• Can I use frozen calamari for this recipe?You can use frozen calamari, but be sure to thaw it thoroughly and pat it dry before cooking. This will remove excess moisture from the calamari.
• Is there an alternative to white wine?The white wine can be replaced with chicken or vegetable broth, or you can use more lemon juice and alter the flavor profile completely.
• How do I adjust the spice level?To cut down on the heat, you can leave out or lessen the amount of red pepper flakes. If you want the dish to pack more of a punch, just add more red pepper flakes—or some diced fresh chile, for that matter.
• What should I serve with this dish?This dish of calamari is a perfect match with crusty bread, pasta, or just a simple side salad that can mop up all that fabulous sauce.
• Can I prepare this dish in advance?The best way to enjoy this dish is immediately, straight from the stovetop to your plate. But you can prepare the sun-dried tomato and olive mixture ahead of time. Just be sure to reheat it slightly before serving—not too hot, just warm enough that the flavors are fully expressed and the sun-dried tomatoes are tender.

  Even when using the sun-dried tomato and olive mixture, cooking the calamari only takes about five minutes. You can do it in a skillet over high heat or, if you’d rather not fuss with flipping and stirring, you can bake it at 425°F. Either way, the result should be tender calamari with a lightly browned and crisp surface. If the calamari are sauced, as they are in this recipe, they may be just a touch more tender than usual but no less delicious.

• How do I ensure the calamari is not chewy?Do not overcook the calamari; cook it swiftly over high heat for tender and perfectly cooked results.
• Can I use other types of olives?Indeed, you can substitute other varieties of olives, such as Castelvetrano or green olives, to achieve a different flavor.

Substitutions and Variations

Olive oil: Replace with avocado oil or grapeseed oil for the same cooking properties.
Garlic: If fresh cloves are not available, then use 2 teaspoons of garlic paste or 1/4 teaspoon of garlic powder.
Dried tomatoes: If necessary, substitute roasted red peppers or cherry tomatoes.
Kalamata olives: Use green or black olives. Substitute with olives of your choice, remembering that each will impart a different flavor.
Substitute ingredients: White wine. When you need white wine in a recipe but want to avoid the alcohol, you can use non-alcoholic chicken or vegetable broth instead.

Pro Tips

1. Pat Dry the Calamari Before cooking, pat the calamari rings dry with paper towels. This helps them sear properly and prevents them from becoming rubbery when cooked.

2. Use Good Quality Olive Oil Since olive oil is a key component in this dish, using a high-quality extra virgin olive oil will enhance the overall flavor and richness of the dish.

3. Control the Heat Be mindful not to overcook the calamari. Cooking them just until they turn opaque (2-3 minutes) ensures they remain tender and not chewy.

4. Deglaze Properly with Wine When you add the white wine, use a wooden spoon to scrape up any bits stuck to the bottom of the skillet. This adds depth and flavor to the sauce.

5. Adjust Seasoning at the End Taste the dish right before serving and adjust the seasoning with additional salt, pepper, or lemon juice as needed to balance the flavors.