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 for our on Italian Christmas Eve fish and seafood feast!
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!
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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. You can also check out these instructions on how to prepare your squid.
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. Be sure to pat them dry.
- Lemon wedges: for serving
Substitutions and Variations
- 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.
Recipe FAQs
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.
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More Italian fish and seafood recipes!
Baked Breaded Calamari
Delicious baked and breaded calamari is so easy to prepare. Toss calamari rings with seasoned breadcrumbs and bake, no frying necessary!
Ingredients
Instructions
Prepare the calamari
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If using fresh squid tubes, ask your fishmonger to clean them for you.
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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.
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If using frozen calamari rings, defrost them completely. Pat dry with a clean kitchen towel or paper towels.
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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.
Bread and bake
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and grease with 1 tbsp. of olive oil.
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Add the calamari to the bowl with the breading and toss to coat thoroughly. It is best to use your hands for this step.
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Place the breaded calamari without overlapping on the prepared baking sheet and drizzle with the remaining olive oil.
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Bake for 13-15 minutes until they are golden brown. Do not over bake or the texture will be tough and rubbery.
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Serve hot with a sprinkle of fresh parsley and lemon wedges.
Notes
Substitutions and Variations
–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.
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.
Nutrition
Calories: 341kcalCarbohydrates: 13gProtein: 23gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 294mgSodium: 677mgPotassium: 363mgFiber: 1gSugar: 1gVitamin A: 395IUVitamin C: 11mgCalcium: 119mgIron: 2mg