Crispy baked gratinated calamari are one of those dishes that smell of home and the sea: simple yet irresistible. An easy and quick recipe, perfect for a fish menu, ready in minutes and without frying, ideal when you want to bring to the table a flavorful fish main course that’s golden and crunchy outside and tender inside. The aroma of toasted breadcrumbs, fresh parsley and good oil does the rest, for a dish that recalls old-fashioned cooking and authentic traditional flavors.
Follow me in the kitchen — I will show you how to make crispy and tasty baked gratinated calamari and I’m sure you’ll love them!
Also check out these delicious fish recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 7 Minutes
- Portions: 4 Servings
- Cuisine: Italian
Ingredients
- 1.8 lbs Calamari (already cleaned)
- 3/4 cup Breadcrumbs
- 1/3 cup Grated Grana Padano (or Parmesan)
- to taste Extra virgin olive oil
- to taste Salt
- to taste Parsley
- to taste Garlic
- Half lemon
Tools to make the baked gratinated calamari
- Baking tray
- Parchment paper
- Oven
- Bowl
Preparation of the baked gratinated calamari
To prepare crispy baked gratinated calamari, you can have your fishmonger clean the squid for you, but I promise it’s a very simple procedure to do at home. If you decide to clean them yourself, gently pull the tentacles — they will come away together with the innards. Then remove the central quill (the clear cartilage) from the mantle, rinse it thoroughly and cut it into rings. Clean the tentacles as well, removing any impurities and, with a pair of scissors, remove the eyes and mouth, being careful as the eye bulbs can squirt.
Gather the sliced squid in a bowl and dress them with a generous drizzle of extra virgin olive oil, the breadcrumbs, a pinch of salt, the grated Grana Padano or Parmesan, chopped parsley, a small amount of garlic, black pepper and the juice of half a lemon. Mix well so that the breadcrumbs adhere perfectly to the calamari.
Arrange everything on a tray lined with parchment paper, spreading them out evenly, then add another drizzle of oil and bake in a preheated oven at 392°F for about 7 minutes, or until the calamari turn pink. Do not extend the cooking time, otherwise they will become tough and rubbery.
Plate and finish with fresh parsley and a few lemon slices. Serve preferably while still hot.
Storage notes and tips
Crispy baked gratinated calamari are best enjoyed just made, when the coating is still golden and crunchy. If you have leftovers, you can store them in the refrigerator, well sealed in an airtight container, for up to 1 day.
To reheat them, I recommend putting them back in a hot oven for a few minutes to restore crunchiness to the coating. Avoid the microwave, which tends to make them soft.
It is possible to prepare the calamari in advance and keep them already seasoned and ready to bake in the refrigerator, covered with plastic wrap, for a few hours before cooking.
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Can I use frozen calamari?Yes, you can use frozen calamari as well, taking care to let them thaw completely in the refrigerator before using and to dry them well with kitchen paper, so as to obtain a crispier coating.
How to prevent gratinated calamari from becoming tough?
To achieve tender baked gratinated calamari and not rubbery ones, it is important not to overcook them. A few minutes in a hot oven are enough: when they turn pink they are ready.
Can I prepare the gratinated calamari in advance?
Yes, you can prepare the calamari with the seasoning and keep them in the refrigerator until the moment of cooking. This way you will only need to bake them shortly before serving.
Can I cook the gratinated calamari in an air fryer?
Yes, you can also cook the gratinated calamari in an air fryer at 356°F for about 6-7 minutes, checking the cooking to avoid them drying out too much.
