1. Calamari en Padella

Calamari en Padella

Myra Kornfeld

Tender, lemony, and flavorful, this calamari dish takes just minutes to make. The broiled topping has the satisfying texture of a deep-fried batter, but is much lighter. Use a cast iron skillet to take this from the broiler to the table with ease. Recipe serves 2 as a main course or 4 as an appetizer.

Calamari en Padella

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes


  • 1/2 pound Vital Choice calamari, defrosted and patted dry
  • 2 garlic cloves, minced
  • 4 Vital Choice anchovies, minced (optional)
  • 3/4 cup bread crumbs, preferably homemade from sourdough bread (or use a gluten-free substitute)
  • Salt and freshly ground black pepper
  • 2 teaspoons Vital Choice organic extra virgin olive oil
  • 1 tablespoon coconut oil, preferably aroma free (or organic extra virgin olive oil or organic macadamia nut oil)
  • 2 tablespoons unbleached white flour
  • Juice of 1/2 lemon, plus lemon wedges for garnish


  1. Make the anchovy breadcrumb topping: Mix together the garlic, anchovies, bread crumbs, and a sprinkling salt and freshly ground black pepper. Stir in the olive oil to just moisten the breadcrumbs. Set aside.
  2. Preheat the broiler.
  3. Cut the calamari into rings, about 1/3 inch wide. Transfer to a bowl and sprinkle with salt and pepper.
  4. Warm the oil in a medium non-stick skillet. Just as the oil is hot, toss the flour with the calamari. Lift with a slotted spoon or skimmer to shake off the excess and transfer immediately to the hot skillet. Cook for one to two minutes, just until the calamari are colored. Transfer to a small cast-iron or broiler proof skillet.
Serves: Serves 2