Pan Fried Calamari with Garlic and Lemon

Pan fried calamari are a fantastic low carb alternative to battered or breaded squid. These are cooked with garlic and lemon for a delicious flavor!

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For many people, this dish may be a non-starter. The idea of those tentacles and the texture of the squid (particularly if they've previously experienced rubbery, overcooked calamari) isn't for everyone.

As for those of you who DO love squid, you may have only enjoyed it with a high carb breading or batter, and consider it to be off the low carb menu. For example, one appetizer portion of spicy calamari at a restaurant like Olive Garden contains 56g net carbs! 

So let's look at the squid itself. Squid come in many sizes but the best ones for calamari have a smaller body length, 12" or less. If you buy them prepared (and I suggest that you do), they will come with the hollow tubular bodies and tentacles.

A 3 oz serving of squid contains approximately 2.6g net carbs. It's worth bearing in mind that it's not zero like most other seafood or fish, but it certainly works out better to pan fry them compared to a restaurant version!

It's not to say that I won't work on a recipe for low carb calamari with breading, but this method tastes fantastic and is definitely quicker! I buy my squid in frozen packs and once I've defrosted them this dish comes together super quickly.

How to Make Pan Fried Calamari with Garlic and Lemon

Heat some butter and oil together in a large skillet. Cut the calamari tubes into rings and add them to the skillet, together with the tentacles and some minced garlic. If you've bought frozen calamari ensure that they are thoroughly defrosted before cooking.

Continue to cook until the calamari has firmed up, about five minutes.

Add some freshly squeezed lemon juice, salt and pepper. Use a slotted spoon to transfer the calamari to a serving dish.

Garnish with chopped parsley, more black pepper and another quick squeeze of lemon.

As I mentioned before, this pan fried calamari recipe works well as a family style appetizer or tapas meal. If you're serving them on their own, then some low carb buttery breadsticks might be a nice addition!

How to Cook Calamari in a Pan

Calamari has a reputation for being tricky, but it really comes down to four things: proper thawing, dry squid, a hot pan and a short cooking time. Get those right and you'll have tender, garlicky rings every time.

Thaw it gently. Most calamari is sold frozen, and that's perfectly fine. The best way to thaw it is overnight in the fridge, in a bowl to catch the drips. If you're short on time, seal it in a zip-top bag and submerge it in cold water for 30 to 60 minutes, changing the water once or twice. Skip the microwave, which starts cooking the thin edges before the middle has thawed.

Dry it really well. This is the step people skip, and it makes the biggest difference. Squid holds a lot of water, especially after freezing. Pat the tubes and tentacles thoroughly with paper towels before you slice them, then pat the rings again. Wet calamari steams in its own liquid instead of searing, and steamed squid is much more likely to turn chewy.

Use a hot pan with room to spare. Heat the butter and oil over medium-high heat until the butter stops foaming before the squid goes in. A wide, heavy skillet like a 12-inch cast iron pan holds its heat well when the cold calamari hits it. If your pan is smaller, cook in two batches so the pieces sit in a single layer; a crowded pan drops in temperature and you're back to steaming.

Keep the cooking time short. Squid is either cooked quickly or cooked for a long time, with nothing good in between. In a hot pan it needs about 5 minutes at most, just until the rings turn opaque white and firm up, and smaller pieces can be ready in 2 to 3 minutes. Once it's done, add the lemon juice, season, and lift it out of the pan with a slotted spoon straight away, because it keeps cooking in the hot butter.

Variations

• Spicy calamari. Add a good pinch of red pepper flakes along with the garlic for a little kick.
• Spanish style. Stir in a teaspoon of smoked paprika with the garlic and finish with plenty of parsley, just like a tapas bar plate.
• Lemon, caper and olive. Toss in a tablespoon of capers and a handful of sliced black olives with the lemon juice for a briny, Mediterranean twist.
• Cajun calamari. Season the dried rings with a sugar-free Cajun spice blend before they go into the pan.
• Herb swap. Fresh basil, dill or chives all work in place of the parsley if that's what you have on hand.
• Mixed seafood. Add a few shrimp to the skillet with the squid; they cook in about the same time, and the result is a lot like our Keto Garlic Butter Shrimp.

Serving Ideas

This calamari is at its best as a shared appetizer, served hot with lemon wedges and a cool dip on the side. Our Low Carb Tzatziki is a great match, or set out a small bowl of Bacon Mayonnaise for a smoky take on aioli.

To turn it into a meal, spoon the calamari and its garlicky butter over zucchini noodles (here's everything you need to know about zoodles) or over cauliflower rice; our guide to The Best Low Carb Rice Alternatives has more options. A crisp green salad or some Roasted Asparagus with Bacon on the side rounds it out nicely.

Storing & Reheating

Pan fried calamari is best eaten fresh, but leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat them gently: warm the calamari in a skillet with a small knob of butter over medium heat for a minute or two, just until heated through. Overheating, or blasting it in the microwave, is what turns leftover squid rubbery. Leftovers are also good cold, tossed into a salad with olive oil and lemon.

We don't recommend freezing cooked calamari, as it gets tough and watery once thawed. It's much better to keep raw squid in the freezer instead (that's how most of it is sold anyway) and thaw just what you need, so you can make a fresh batch in about 10 minutes.

Pan Fried Calamari FAQs

How long do you pan fry calamari?

About 5 minutes in a hot skillet over medium-high heat, and often less. The calamari is done as soon as it turns opaque white and firms up; small rings and tentacles can be ready in 2 to 3 minutes. Go any longer and the squid starts to tighten up and get chewy.

How do you keep calamari from getting chewy?

Cook it fast and hot. Make sure it's fully thawed and patted very dry, heat the pan well before adding the squid, don't crowd the skillet, and take it off the heat the moment it turns opaque. Rubbery calamari is almost always overcooked or steamed calamari. (The only other route to tender squid is the opposite approach: a slow braise of 30 minutes or more, which is a different dish entirely.)

Looking for more low carb seafood? Try our Low Carb Baked Scallops or the Low Carb Seafood Risotto, which also uses squid.

More Tasty Ideas

If you love this pan fried calamari, be sure to check out these other delicious recipes:

• Low Carb Seafood Salad
• Best Low Carb Fish Recipes
• Keto Garlic Butter Shrimp
• Mexican Salmon

📖 Recipe

Do you like pan fried squid? Let me know in the comments!