Description
A delightful blend of fresh calamari and spicy Cajun seasoning, sautéed to perfection and drizzled with a rich garlic butter 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 cleaned squid. Cut the squid tubes into 1/2-inch rings, and cut the tentacles in half lengthwise. Lightly season with salt.
- For the Cajun butter sauce, heat a non-stick pan over medium heat. Sauté the minced garlic with a tablespoon of butter until fragrant (about 30 seconds—be careful not to brown the garlic). Remove from heat and stir in the Cajun seasoning, hot sauce, and lemon juice. Transfer the mixture into a bowl.
- In the same pan, add the remaining butter over medium heat, melting until slightly bubbling. Turn off the heat and skim off the white solids from the butter’s surface until clear. Pour the clarified butter into the bowl containing the Cajun mixture and set aside.
- Now for the calamari, heat two tablespoons of avocado oil in the same pan over medium-high heat until it shimmers. Add the squid in batches, avoiding overcrowding, and toss for about 2 minutes until the squid is seared and the edges are crispy. Immediately remove the calamari and place it on a serving plate.
- Finally, drizzle the Cajun butter sauce over the calamari until lightly coated. Serve immediately for the best flavor experience.
Notes
Use a non-stick pan for easier cooking and cleanup. Add a touch of honey or brown sugar to the butter sauce for a slight sweetness.
