Crispy Fried Calamari with Butter Olive Oil

Name: Crispy Fried Calamari with Butter Oil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb fresh calamari (tubes and tentacles), cleaned & sliced into ½-inch rings; 1 cup all-purpose flour; ½ cup cornmeal (optional, for extra crispiness); 1 tsp salt; ½ tsp black pepper; ½ tsp paprika or smoked paprika (optional); Butter Olive Oil, for frying; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; Lemon wedges for serving; Red pepper flakes (optional); Parsley for garnish (optional)

June 25, 2025

Crispy Calamari Recipe at The Little Shop of Olive Oils

My Go-To Appetizer

If there’s one thing I cannot resist on a restaurant menu, it’s fried calamari. Crispy, salty, light — and honestly? It disappears in seconds every single time. So when I’m hosting or just feel like treating myself, I love making it at home. It’s easier than you’d think!

This version is extra special because I fry the calamari in our Butter Olive Oil from The Little Shop of Olive Oils. The subtle buttery flavor is a game-changer and gives the calamari the most beautiful golden color. Plus, I like to toss in some blistered cherry tomatoes and a good squeeze of lemon at the end for that perfect bright, juicy contrast.

You don’t need a ton of ingredients — just super-fresh calamari, a quick flour dredge, and a hot skillet. Within minutes, you’ve got a platter of crispy rings and tentacles that make a perfect appetizer or snack. Honestly, it’s so addictive I rarely have leftovers.

So next time you’re craving something crispy, give this Butter Olive Oil Calamari a try. Pour a glass of chilled white wine, set out some extra lemon wedges, and enjoy! Trust me, this one will quickly become one of your favorites too.

Crispy Fried Calamari with Butter Oil

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

366

Cuisine

Mediterranean

Ingredients

1 lb fresh calamari (tubes and tentacles), cleaned & sliced into ½-inch rings
1 cup all-purpose flour
½ cup cornmeal (optional, for extra crispiness)
1 tsp salt
½ tsp black pepper
½ tsp paprika or smoked paprika (optional)
Butter Olive Oil, for frying
1 cup cherry tomatoes, halved
2 cloves garlic, minced
Lemon wedges for serving
Red pepper flakes (optional)
Parsley for garnish (optional)

Directions

Prepare the calamari: Pat the calamari dry with a paper towel — this is key for a crispy fry.
Mix dry ingredients: In a bowl, stir together the flour, cornmeal, salt, pepper, and paprika.
Coat the calamari: Toss calamari rings and tentacles in the flour mixture until well coated. Shake off excess flour.
Fill a heavy skillet with enough Butter Olive Oil to come up 1–2 inches. Heat to 350°F (175°C).
Fry the calamari in small batches for 1–2 minutes per batch, until golden and crisp. Drain on paper towels.
Quickly heat a small skillet with a splash of Butter Olive Oil. Add garlic and cherry tomatoes and sauté for 2–3 minutes until they blister and soften slightly.
Arrange the calamari and tomatoes on a platter. Add a pinch of the pepper flakes and garnish with parsley (optional). Serve hot with lemon wedges on the side.