If you’re using fresh calamari steaks, start by rinsing them under cold water to remove any impurities.

Pat the steaks dry with paper towels. The drier they are, the better the crust will be when cooked.

Tip: You can lightly tenderize the steaks by gently pounding them with a meat mallet or the back of a spoon to break down the fibers and ensure a more tender result.

Sprinkle both sides of the calamari steaks with salt, pepper, and your choice of spices. A combination of garlic powder, paprika, and lemon zest works wonderfully to enhance the flavor.

For an extra layer of flavor, drizzle a small amount of olive oil on the steaks and rub the seasoning in to make sure it’s evenly distributed.

Pro Tip: Marinate the steaks for 15–30 minutes before cooking for even more depth of flavor. A simple marinade with olive oil, lemon juice, and herbs like oregano or thyme works beautifully.

For an extra crispy texture, you can coat the calamari steaks in breadcrumbs or a flour mixture. Here’s how:

Breadcrumbs: Dip the steaks into beaten egg to coat them, then dredge them in seasoned breadcrumbs. This adds a crunchy layer that complements the tender steak inside.

Flour: Alternatively, you can lightly dredge the steaks in all-purpose flour seasoned with salt, pepper, and a bit of paprika for a lighter crust.

You can cook your calamari steaks in a few different ways:

Pan-Frying: Heat a couple of tablespoons of olive oil or butter in a large skillet over medium heat. Add the calamari steaks and cook for 2–3 minutes per side until they’re golden brown and crispy.

Grilling: Preheat your grill to medium-high heat. Brush the steaks with a little olive oil to prevent sticking and cook for about 2–3 minutes per side.

Baking: For a healthier option, bake your coated calamari steaks at 400°F (200°C) for about 10-12 minutes, flipping halfway through.

The steaks should be golden and crisp on the outside and opaque inside. Be careful not to overcook them, as calamari becomes tough and rubbery if left on the heat too long.

Tip: The calamari will continue to cook slightly after you remove it from the heat, so take it off the stove or grill just before it’s fully done to avoid overcooking.

Once your calamari steaks are cooked to perfection, serve them immediately while they’re still hot and crispy. Garnish with freshly chopped parsley or a sprinkle of lemon juice for a burst of freshness.

Pair with your favorite dipping sauce, like lemon garlic butter, spicy aioli, or tzatziki for added flavor.