Butter Garlic Pan-Fried Calamari Rings Recipe

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Tender cooked, buttery, garlic-flavored calamari rings. These are pan-fried and ready within minutes!

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: Goan

Servings: servings

Calories: 159kcal

8" Chef Knife to chop the garlic and eventuelly calamari
Cutting Board
Kitchen Paper Towel
Stainless Steal Non-Stick PFOA-free Frying Pan to pat dry raw calamari rings before frying.
Wood or Bamboo Spatula

Peel the fresh garlic and chop the cloves small.
1 Tablespoon Garlic
If you are working with calamari tubes instead of ready cut rings, you'll have to slice the tubes into rings first. To do that, place a clean tube on your cutting board and simply slice them into rings. Make sure the rings are about the same size.
4 Ounces Calamari
Pat dry your raw squid rings with a paper towel so that they don't splash in the butter when you are frying them.
Heat your skillet and melt the butter. Stir in the garlic and keep on a medium-low heat setting. Cook the garlic briefly, as they brown fast, which will turn them bitter.
3-4 Tablespoon Butter
Stir in the squid rings, keep on the same heat setting.
Season with salt and black pepper.
¼ Teaspoon Salt, ⅛ Teaspoon Black Pepper
Stir cook on medium heat until they are cooked through, don't cook on high heat! They should be tender but not raw. The cooking process from melting the butter to frying the squid, takes no more than 8 minutes. Be careful to not overcook your calamari, or else they will turn chewy.
Serve up hot with some lemon.

You can use fresh squid tubes, which need to be thawed so that you can slice them, or you can get a bag of calamari rings (thaw first).

4 ounces = ~120 grams = 5-6 squid tubes