Today I propose Mediterranean Baked Calamari, a delicious main course, perfect for a seafood lunch.
The recipe is very simple but really surprising in its goodness. It’s a great way to bring a colorful and tasty dish to the table that will win over everyone, adults and children alike.
I started the preparation by cleaning the calamari and cutting them into rings. I dried them and then coated them in a breadcrumb mixture with durum wheat semolina, grated parmesan, chopped parsley, and garlic. I placed them on a baking tray lined with parchment paper along with cherry tomatoes cut into wedges and green and black olives.
After drizzling everything with a little extra virgin olive oil, I put them in the oven to cook for about 20 minutes. Needless to say, they disappeared in a flash.
An easy and tasty recipe, a great alternative to pan-fried calamari.
Try them, I’m sure you will love them too.
But now, let’s see together how to make the recipe for Mediterranean Baked Calamari. Get the ingredients ready and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs calamari
- 8 cherry tomatoes
- 6 black olives
- 6 green olives
- to taste extra virgin olive oil
- to taste salt
- 3/4 cup breadcrumbs
- 1 tablespoon durum wheat semolina
- 1 clove garlic
- 2 tablespoons grated parmesan
- 5 sprigs parsley
Tools
To make Mediterranean Baked Calamari, you need:
- 1 Colander
- 1 Plastic bag
- 1 Bowl
- 1 Baking tray
- Parchment paper
Steps
Prepare all the ingredients.
First, start with the preparation of the calamari. If they are fresh, wash them under cold running water. Then pull out the innards by pulling from the head, and remove the internal white part. Remove the skin as well and rinse again under cold running water, then cut into rings about 0.8 inches (2 cm) wide.
At this point, put them in a colander to drain.
Meanwhile, prepare the breadcrumb mixture. Put the breadcrumbs, semolina, grated parmesan, garlic (without the core), and chopped parsley into a bag. Close and shake well to mix everything.
Dry the calamari by patting them with a clean cloth and place them in the bag with the breadcrumbs, close and shake well. Then, put them in a container, drizzle with extra virgin olive oil, and mix.
Line a baking tray with parchment paper, lightly oil it, and arrange the calamari, trying not to overlap them.
Preheat the oven to 392°F (200°C), on “fan” mode.
Meanwhile, wash the cherry tomatoes, cut them in half or quarters, and season them with the breadcrumb mixture, semolina, parsley, and garlic, along with the olives.
Arrange them on the tray with the calamari. At this point, salt, drizzle again with a little extra virgin olive oil, some breadcrumbs and place in the oven, already hot, for about 15 – 20 minutes.
For me, it took 18 minutes, but it depends on the size of the calamari.
Here are the Mediterranean Baked Calamari ready. Enjoy your meal!
Until the next recipe.
Storage
I recommend consuming the Mediterranean baked calamari immediately to enjoy them at their best. If there are leftovers, store them in the refrigerator in an airtight container.
I recommend consuming the Mediterranean baked calamari immediately to enjoy them at their best. If there are leftovers, store them in the refrigerator in an airtight container.
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