Hot Butter Calamari

Tender rings of calamari, kissed by golden butter and a gentle touch of spice, create a dish that’s both indulgent and comforting. The sizzle of the pan, the aroma of garlic mingling with butter, and the delicate crunch on the outside with melt-in-your-mouth softness inside will make you feel like you’re dining at a seaside café.

Behind the Recipe

This recipe was inspired by my first taste of hot butter calamari at a small coastal restaurant. The chef had a way of transforming the simplest ingredients into pure magic. Every bite carried the warmth of butter, the heat of chili, and the sweetness of fresh squid. It became a recipe I knew I wanted to recreate at home, and now it’s one I return to whenever I crave that nostalgic coastal comfort.

Recipe Origin or Trivia

Calamari has long been a staple in Mediterranean and Asian cuisines, known for its tender texture and versatility. The hot butter version is particularly popular in Sri Lanka and parts of South India, where seafood is often paired with bold spices and buttery richness. Over time, this dish has traveled across kitchens worldwide, finding its place as a beloved appetizer and main dish alike.

Why You’ll Love Hot Butter Calamari

It’s not just about the flavors, it’s about the experience of cooking and sharing it too.

Versatile: Perfect as a starter, side, or even a main course with rice or bread.

Budget-Friendly: Squid is affordable and stretches well to feed a crowd.

Quick and Easy: Ready in less than 30 minutes, making it weeknight friendly.

Customizable: Adjust the spice, add herbs, or tweak the butter for your taste.

Crowd-Pleasing: Everyone loves crispy bites with buttery goodness.

Make-Ahead Friendly: Prep the calamari earlier and cook just before serving.

Great for Leftovers: Reheat in a skillet for a quick snack or toss into salads.

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Chef’s Pro Tips for Perfect Results

Cooking calamari is all about precision and balance.

• Always pat the squid dry before frying, moisture prevents crispiness.
• Keep the oil hot so the coating seals instantly without absorbing excess grease.
• Do not overcook calamari, just 2–3 minutes keeps it tender.
• Use fresh garlic and chili for the richest flavor punch.
• Add butter at the end so it coats instead of burning.

Kitchen Tools You’ll Need

To bring this dish to life, a few tools will make the process smooth.

Large Skillet or Wok: For even frying and tossing with butter.
Mixing Bowls: To prepare the coating and marinade.
Slotted Spoon: To remove calamari without extra oil.
Paper Towels: For draining excess oil after frying.
Sharp Knife: To slice squid rings evenly.

Ingredients in Hot Butter Calamari

Each ingredient plays a role in building layers of flavor and texture.

1. Squid Rings: 500g, fresh and cleaned, the star of the dish.
2. Cornflour: 1 cup, creates a light, crispy coating.
3. All-Purpose Flour: 1/2 cup, adds structure to the coating.
4. Egg: 1, helps bind the coating to the squid.
5. Salt: 1 teaspoon, enhances overall taste.
6. Black Pepper: 1/2 teaspoon, brings mild heat.
7. Butter: 3 tablespoons, gives richness and silkiness.
8. Garlic: 4 cloves finely chopped, infuses aromatic flavor.
9. Green Chilies: 2 sliced, provides a vibrant spicy kick.
10. Onion: 1 medium sliced, adds sweetness and texture.
11. Soy Sauce: 1 tablespoon, balances flavors with umami.
12. Spring Onions: 2 stalks chopped, for freshness and garnish.
13. Vegetable Oil: For frying, ensures a golden crisp exterior.

Ingredient Substitutions

If you don’t have all ingredients, here are easy swaps.

Cornflour: Rice flour for a similar crispiness.
Soy Sauce: Tamari for gluten-free.
Green Chilies: Red chili flakes for spicier heat.
Butter: Margarine or ghee for alternatives.

Ingredient Spotlight

Squid Rings: When fresh, squid has a natural sweetness that balances perfectly with spices. The key is not overcooking, which keeps it tender.

Butter: Adds a luscious depth and coats every bite, turning crispy calamari into a decadent treat.

Instructions for Making Hot Butter Calamari

Cooking this dish feels almost theatrical, with sizzling sounds and fragrant aromas leading the way.

1. Preheat Your Equipment: Heat oil in a deep skillet or wok over medium-high heat.
2. Combine Ingredients: Mix cornflour, flour, salt, and black pepper in a bowl. In another bowl, whisk the egg and coat the squid rings before dredging them in the flour mixture.
3. Prepare Your Cooking Vessel: Line a plate with paper towels for draining the fried calamari.
4. Assemble the Dish: Fry squid rings in batches until golden brown, about 2–3 minutes. Remove with a slotted spoon and drain.
5. Cook to Perfection: In another pan, melt butter, sauté garlic, onion, and green chilies until fragrant. Add soy sauce and toss in the fried calamari.
6. Finishing Touches: Sprinkle chopped spring onions for a burst of freshness.
7. Serve and Enjoy: Plate hot and serve immediately while still crispy and buttery.

Texture & Flavor Secrets

The magic lies in the balance. The outside is crispy yet light, the butter coats it in a silky layer, while garlic and chili create a bold aromatic kick. Each bite offers a contrast of crunchy edges and tender centers.

Cooking Tips & Tricks

• Always cook calamari in small batches for even crisping.
• Toss calamari quickly in butter to keep it from losing its crunch.
• Garnish right before serving to maintain freshness.

What to Avoid

It’s easy to slip up with seafood, but here’s what to watch out for.

• Avoid overcooking squid, it becomes rubbery fast.
• Don’t let the butter burn, add it after frying.
• Never overcrowd the frying pan, it lowers oil temperature.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can clean and slice squid rings earlier in the day and refrigerate them. Store cooked calamari in an airtight container in the fridge for up to 2 days. For reheating, use a skillet instead of the microwave to restore crispness. Freezing is not ideal, as squid can become tough.

How to Serve Hot Butter Calamari

This dish shines when served straight from the pan. Pair it with fluffy steamed rice, garlic bread, or even a crisp salad. It also makes a perfect appetizer with a squeeze of lemon.

Creative Leftover Transformations

Leftovers never have to be boring. Toss calamari into stir-fried noodles, layer it in a sandwich with lettuce, or chop it into a salad with a zesty dressing.

Additional Tips

Add a squeeze of fresh lime before serving for a citrusy lift. You can also sprinkle a pinch of paprika or chili powder to intensify the flavor.

Make It a Showstopper

Serve on a dark plate so the golden calamari pops visually. Garnish with fresh herbs, and drizzle a touch of melted butter at the table for a dramatic finish.

Variations to Try

• Spicy Garlic Butter Calamari with extra chili and garlic.
• Lemon Butter Calamari for a tangy twist.
• Crispy Tempura-Style Calamari with lighter batter.
• Herb Butter Calamari with parsley and thyme.
• Coconut Butter Calamari with tropical flair.

FAQ’s

Q1. Can I use frozen squid?

Yes, just thaw and pat dry well before frying.

Q2. How do I make it less spicy?

Reduce or skip the chilies, and let the butter and garlic shine.

Q3. Can I bake instead of frying?

Yes, coat lightly with oil and bake at 200°C (400°F) until crispy.

Q4. What oil is best for frying?

Neutral oils like vegetable or sunflower oil work best.

Q5. Can I prepare the coating ahead?

Yes, mix the dry ingredients in advance and store in an airtight jar.

Q6. What can I serve alongside this?

It pairs beautifully with rice, bread, or even pasta.

Q7. How do I prevent soggy calamari?

Fry in small batches and toss in butter just before serving.

Q8. Can kids eat this dish?

Yes, just adjust the chili to make it milder.

Q9. How long does it stay crispy?

Best enjoyed immediately, though reheating in a skillet revives it.

Q10. Can I double the recipe?

Absolutely, just fry in more batches to keep the oil hot.

Conclusion

Hot Butter Calamari is one of those dishes that never fails to impress. It’s quick, flavorful, and full of textures that make every bite exciting. Trust me, you’re going to love this one. Whether you’re cooking for friends, family, or just for yourself, it’s worth every bite and every sizzle from the pan.