Description
A quick and satisfying sautéed Cajun calamari dish, featuring tender squid in a rich, buttery Cajun sauce.
Ingredients
- 1 pound cleaned calamari (squid)
- 1/2 cup unsalted butter
- 2 teaspoons minced garlic
- 2 teaspoons hot sauce (e.g., Frank’s Hot Sauce)
- 1/2 teaspoon Cajun seasoning (e.g., Tony Chachere’s Original Creole Seasoning)
- 1/2 teaspoon lemon juice
- 2 tablespoons avocado oil (or other high-heat oil)
Instructions
- Rinse and thoroughly dry the calamari. Cut the squid tubes into 1/2-inch rings and slice the tentacles in half. Lightly season with salt.
- Heat a non-stick pan over medium heat. Sauté the minced garlic with one tablespoon of butter until fragrant, about 30 seconds. Remove from heat and stir in the Cajun seasoning, hot sauce, and lemon juice. Transfer this mixture into a bowl.
- Add the remaining butter over medium heat until it begins to bubble. Turn off the heat and skim off the white solids from the surface of the butter until clear. Pour the clarified butter into the bowl containing the Cajun mixture and set it aside.
- Heat two tablespoons of avocado oil in the same pan over medium-high heat until it shimmers. Add the squid in batches to avoid overcrowding. Toss the calamari for about 2 minutes until seared and the edges turn crispy. Immediately remove the calamari and place it on a serving plate.
- Drizzle the Cajun butter sauce over the calamari until lightly coated. Enjoy this dish immediately for the best flavor experience!
Notes
Keep the calamari dry before cooking to achieve better browning. Adjust spice levels according to taste.