Lemon Garlic Calamari with Aioli

Ingredients

For the Calamari

• 500 g fresh calamari (rings or tubes, cleaned)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped

For the Aioli

• 1/2 cup mayonnaise
• 1 large garlic clove, finely grated
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Prepare the Aioli

1. In a small bowl, mix together the mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and pepper.
2. Stir until creamy and smooth.
3. Cover and refrigerate while you cook the calamari.

2. Cook the Calamari

1. Pat the calamari dry with paper towels to ensure good searing.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the minced garlic and sauté for 20–30 seconds until fragrant (do not brown).
4. Add the calamari, paprika, chili flakes (optional), salt, and pepper.
5. Cook for 1–2 minutes only — until the calamari turns opaque. Avoid overcooking or it may become tough.
6. Add lemon juice and lemon zest, toss well, and remove from heat.
7. Stir in fresh parsley.

3. Serve

Serve the warm lemon garlic calamari with a side of creamy aioli. Garnish with extra parsley and lemon wedges.