Calamari Puttanesca: When Sea Meets Salsa in a Pan

The Unexpected Love of Winy Brine and Hot Spice

I used to think calamari was only good when battered and fried, maybe topped with lemon. But lately, I’ve been thinking about how the ocean’s salty kiss might actually work with a spicy, tangy puttanesca sauce. Not many mix squid with anchovies, capers, and olives all in one bite like this. The smell of garlic sizzling in olive oil, the sharpness of black olives, the briny pop of capers, and that lemony punch coming from the sauce—it’s wild how these flavors collide. It’s the kind of dish that feels paradoxical: tender squid holding up to bold, salty, almost rebellious sauce. It reminds me of that moment when you stumble on a new favorite and think, why did I wait so long? Just real food, really unpolished, and surprisingly comforting.

Winy Brine and Hot Spice Squid

This dish features tender squid cooked in a spicy puttanesca-style sauce made with anchovies, capers, black olives, garlic, and lemon. The squid is lightly sautéed to develop a slight browning before being combined with the tangy, salty sauce, resulting in a dish that balances oceanic flavors with bold acidity and spice, with a tender texture and vibrant appearance.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 290

Ingredients Equipment Method

Ingredients

  

• 1 lb calamari (squid), cleaned and sliced into rings
• 3 cloves garlic, minced
• 2 anchovy fillets anchovy fillets, chopped
• 1 tablespoon olive oil
• 1/4 cup black olives, pitted and sliced
• 2 tablespoons capers, drained
• 1 cup canned crushed tomatoes
• 1 lemon lemon, zested and juiced
• Salt to taste salt
• Freshly ground black pepper to taste black pepper

Equipment

• Chef’s knife
• Large skillet or frying pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board

Method

 

1. Set a large skillet over medium heat and add 1 tablespoon of olive oil. Once shimmering, add the minced garlic and chopped anchovies. Sauté for about 1-2 minutes, until the garlic becomes fragrant and the anchovies dissolve into the oil, creating a spicy, aromatic base.
   2 anchovy fillets anchovy fillets, chopped, 1 tablespoon olive oil
2. Add the sliced calamari to the skillet. Cook for 2-3 minutes, stirring occasionally, until the squid turns opaque and is lightly browned around the edges. You should see a gentle bubbling and slight caramelization for visual cues of doneness.
   1 lb calamari (squid), cleaned and sliced into rings
3. Pour in the crushed tomatoes, then stir in the sliced black olives, capers, lemon zest, and lemon juice. Increase the heat to bring the mixture to a gentle simmer. Cook for another 5-6 minutes, allowing flavors to meld and sauce to thicken slightly. Look for the sauce to coat the calamari evenly and see small bubbles around the edges.
   1 cup canned crushed tomatoes, 1/4 cup black olives, pitted and sliced, 2 tablespoons capers, drained, 1 lemon lemon, zested and juiced
4. Taste and season with salt and freshly ground black pepper as needed. Continue to cook for 1-2 more minutes until the sauce has thickened slightly and all ingredients are heated through.
   3 cloves garlic, minced
5. Transfer the calamari and sauce to a serving dish or plate. Garnish with additional lemon zest or chopped herbs if desired. Serve immediately, showcasing the tender squid coated in a vibrant, salty, and spicy sauce.

Sometimes I think about how seafood gets a bad rap for being fancy or high-maintenance. But this? It’s simple, quick, and weirdly addictive. Plus, it’s perfect for the nights when I need something salty, spicy, and a little out of the ordinary. No fuss, just a plate that makes me stop and actually taste it for once.