Main courses
A coastal Italian classic refined for a restaurant-style finish: tender calamari, lightly kissed with a lemon–parsley pangrattato crust, baked fast at high heat for crisp edges without rubbery chew. The key is control—dryness, temperature, and timing—then a bright final seasoning at the pass (lemon, herbs, and a little heat). Serves: 4 (starter) / 2 (main)
Recipe video
Set a clean station with: paper towels, a large mixing bowl, a small bowl for pangrattato, a microplane/zester, and a sheet pan fitted with a wire rack (this is crucial for crispness). Preheat the oven to 240°C / 465°F (or as hot as your oven safely goes) and place the rack in the upper third.
In a small bowl, combine breadcrumbs, Parmigiano, half the lemon zest, paprika, a pinch of salt, pepper, and (if using) chopped capers. Add 15 g / 0.5 oz of the olive oil and rub with your fingers until it looks like lightly oiled sand. Fold in half the parsley.
If not already cleaned: remove any beak from tentacles, clear the tubes, and peel any purple membrane. Slice tubes into rings about 1 cm / 0.4 in thick (uniform pieces cook evenly). Tentacles can stay whole.
Dry the calamari aggressively with paper towels—this matters more than almost anything else here. Put it into a large bowl.
To the calamari bowl add: remaining olive oil, garlic, remaining lemon zest, half the lemon juice, remaining parsley, and a measured pinch of salt. Toss gently for 30–45 seconds only—enough to coat, not to “pickle.”
Sprinkle the pangrattato over the calamari and toss with your hands to coat lightly. You are not creating a thick breading—think delicate jacket.
Oil the wire rack lightly. Arrange calamari in a single layer with space between pieces. If using white wine, splash it onto the pan below the rack, not over the squid (aroma rises; squid stays dry).
Bake 7–9 minutes until the crust is golden and edges begin to crisp. If you want extra color, use the broiler/grill for 20–40 seconds—watch constantly.
Immediately out of the oven, season with a final pinch of salt and the remaining lemon juice (small, controlled). Rest 1 minute only, then plate.
Stir mayo/aioli with lemon juice, paprika, and a pinch of salt. Serve as a small quenelle or in a thin swoosh—never drown the calamari.
