Delicious baked breaded calamari is so easy to prepare. Toss calamari rings with seasoned breadcrumbs and bake until crisp and golden. No frying necessary to enjoy this classic Italian seafood dish!
Do you enjoy crisp and golden calamari but don't want to fry them at home? That's me! I have often ordered fried calamari for my family gatherings, especially on Christmas Eve.
Calamari need to be fried at the last minute in order to serve them piping hot otherwise they'll be cold and rubbery. And quite honestly it's too much of a hassle when there's so much else going on in the kitchen during the holidays.
That's why this baked breaded calamari recipe is a game changer!
Why we loved oven baked calamari!
- I'll say it again, no deep frying necessary! Baked breaded calamari is a flavorful, healthier alternative to traditional fried calamari.
- Baked calamari can be prepared at the last minute: bread the calamari; place on a baking sheet and refrigerate for up to 2 hours before you're ready to bake them.
- I use panko breadcrumbs for extra crunchy texture and season them as my mom has always seasoned her breadcrumbs, with garlic; Parmigiano cheese; parsley and oregano.
- They are ready within 13-15 minutes. Do not overbake or they will be tough and rubbery!
- And if you're not a fan of calamari, no worries! This recipe works well with shrimp (peeled) as well!
Can frozen calamari rings be used for oven baked calamari?
I used whole squid tubes along with the tentacles that were cleaned by the fishmonger. But you can definitely use frozen calamari rings. Just be sure to defrost them completely and pat them dry to avoid having soggy calamari that won't crisp up in the oven.
Ingredient List
- Calamari (squid): either whole tubes with the tentacles or frozen calamari rings, defrosted
- Panko breadcrumbs
- Dry oregano
- Parsley
- Garlic
- Parmigiano cheese: grated
- Red pepper flakes
- Salt and pepper, to taste
- Olive oil
- Lemon wedges: for serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Prepare the calamari
-If using fresh squid tubes, ask your fishmonger to clean them for you. Otherwise, check out these instructions on how to prepare your squid.
-Rinse the calamari and pat dry with a paper towel or clean kitchen towel. Slice into approximately 1 cm rings. Cut the tentacles into bite sized pieces.
-If using frozen calamari rings, defrost them completely. Pat dry with a clean kitchen towel or paper towels.
-Place the calamari rings and tentacles (if using) in a medium sized bowl and toss with olive oil, salt and pepper. Set aside while you prepare the breading.
2. Prepare the breading
In a large bowl toss together the panko; finely minced garlic clove; chopped parsley; Parmigiano cheese; oregano; red pepper flakes; salt and pepper.
3. Toss in the breading and bake
-Line a baking sheet with parchment paper and grease with 1 tbsp. of olive oil. Preheat oven to 425 degrees F.
-Add the calamari to the bowl with the breading and toss to coat thoroughly. It is best to use your hands for this step.
-Place the breaded calamari on the prepared baking sheet and drizzle with remaining olive oil.
-Bake for 13-15 minutes until they are golden brown. Do not over bake or the texture will be tough and rubbery.
-Serve hot with a sprinkle of parsley and lemon wedges.
Recipe Notes
-Omit the grated Parmigiano cheese for dairy free calamari.
-Add a tsp. of grated lemon zest to the breading for extra flavor.
-The garlic clove may be replaced with ¼ teaspoon garlic powder.
-If you are not fond of calamari, try this recipe with shrimp instead. I used medium sized shrimp (peeled and deveined) and baked them for about 10 minutes.
-This recipe may be multiplied as needed to feed a crowd.
Toss the calamari with the breadcrumbs, place on a baking sheet and keep refrigerated for up to 2 hours before baking.
-Serve as antipasto (appetizer) or a main dish along with sautéed rapini and/or roasted potatoes.
-This recipe makes 4-6 servings as antipasto or 2-3 servings as a main dish.
Baked calamari are best enjoyed the day they are prepared in order to ensure the best texture. However, leftovers may be refrigerated for up to 3 days and baked until heated through.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Italian fish and seafood recipes!
- Stuffed Calamari in Tomato Sauce
- Italian Seafood Pasta
- Seafood Crepes with Béchamel Sauce
- Sicilian Fish with Onions, Mint and Vinegar
- Sicilian Swordfish with Tomatoes, Capers and Olives
- Eggplant Caponata with Swordfish
- Swordfish Pasta with Cherry Tomato Sauce
- Oven Baked Fish with Chickpeas, Spinach and Tomatoes
- Baked Salmon with Breadcrumbs, Garlic and Lemon
- Sicilian Pasta with Sardines
- Wild Fennel Pasta with Anchovies and Breadcrumbs
Ingredients
- 500 grams calamari (squid) rings and tentacles or only rings
- 5 tbsp. olive oil divided
- ¾ cup Panko breadcrumbs
- 1 clove garlic finely minced
- ¼ cup freshly chopped parsley plus extra for sprinkling on top
- 1 tbsp. Parmigiano cheese grated
- 1 teaspoon dry oregano
- pinch red pepper flakes optional
- 1 tsp. salt divided
- freshly ground black pepper to taste
- lemon wedges for serving
Instructions
Prepare the calamari
- If using fresh squid tubes, ask your fishmonger to clean them for you.
- Rinse the calamari and pat dry with a paper towel or clean kitchen towel. Slice into approximately 1 cm rings. Cut the tentacles into bite sized pieces.
- If using frozen calamari rings, defrost them completely. Pat dry with a clean kitchen towel or paper towels.
- Place the calamari rings and tentacles (if you have) in a medium sized bowl and toss with 2 tbsp. olive oil, ½ teaspoon salt and pepper (as desired). Set aside while you prepare the breading.
Prepare the breading
- In a large bowl toss together the panko; finely minced garlic clove; chopped parsley; Parmigiano cheese; oregano; red pepper flakes; ½ teaspoon salt and pepper.
Bread and bake
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and grease with 1 tbsp. of olive oil.
- Add the calamari to the bowl with the breading and toss to coat thoroughly. It is best to use your hands for this step.
- Place the breaded calamari without overlapping on the prepared baking sheet and drizzle with the remaining olive oil.
- Bake for 13-15 minutes until they are golden brown. Do not over bake or the texture will be tough and rubbery.
- Serve hot with a sprinkle of fresh parsley and lemon wedges.
Notes
-Add a tsp. of grated lemon zest to the breading for extra flavor.
-The garlic clove may be replaced with ¼ teaspoon garlic powder.
-If you are not fond of calamari, try this recipe with shrimp instead. I used medium sized shrimp (peeled and deveined) and baked them for about 10 minutes.
-This recipe may be multiplied as needed to feed a crowd. Make Ahead Toss the calamari with the breadcrumbs, place on a baking sheet and keep refrigerated for up to 2 hours before baking. To Serve -Serve as antipasto (appetizer) or a main dish along with sautéed rapini and/or roasted potatoes.
-This recipe makes 4-6 servings as antipasto or 2-3 servings as a main dish. Storage Baked calamari are best enjoyed the day they are prepared in order to ensure the best texture. However, leftovers may be refrigerated for up to 3 days and baked until heated through.
Nadia Fazio
I can't believe how quick and easy this was, and tasty too! The best way to enjoy calamari at home without frying!