Lemon Butter Calamari

Serves 4


  • 1 kg Falklands Calamari tubes
  • 1 tbs butter + 2 tbs butter
  • 4 tbs olive oil
  • Juice of 1-2 large lemons
  • Italian parsley, chopped for decoration


  1. Wash and dry the calamari very well. Cut the tubes into smaller rings.
  2. (If using Calamari steaks, cut them into strips and then score the strips with a sharp knife at an angle in a criss-cross pattern).
  3. Toss the calamari with 2 tbs olive oil. Season them well with salt and pepper and a little paprika. Heat a frying pan with the butter and remaining olive oil and heat until almost smoking.
  4. Fry the calamari in batches just until coloured. Remove from the pan and continue until all the calamari is browned.
  5. Add 2 more tbs butter to the pan, then the lemon juice and swirl.
  6. Place the calamari back into the pan for a few seconds to coat with the sauce. Adjust seasoning.
  7. Sprinkle with parsley just before serving.
  8. Serve immediately.