Calamari with lemon: the recipe for the simple and light second course

Calamari with lemon are a light and equally very tasty and satisfying second course, perfect for the summer season. These molluscs, among the most popular and used in the kitchen, are quickly sautéed in a pan with spices and lemon juice, to give even more fragrance to the dish, and they surprise for their softness and taste. Accompanied with a side dish of vegetables and a few slices of bread, they are the perfect solution for a quick, simple and well-balanced lunch, which will be loved by young and old.

How to prepare calamari with lemon

Step 1

Step 1

Clean the calamari, separate the tufts from the bodies 1 and then rinse them under cold running water.

Clean the calamari, separate the tufts from the bodies 1 and then rinse them under cold running water.

Step 2

Step 2

Cut the calamari bodies into pieces about 2-3 cm wide 2.

Cut the calamari bodies into pieces about 2-3 cm wide 2.

Step 3

Step 3

Squeeze the lemon and extract the juice 3.

Squeeze the lemon and extract the juice 3.

Step 4

Step 4

In a pan, heat the oil with the garlic and paprika 4.

In a pan, heat the oil with the garlic and paprika 4.

Step 5

Step 5

When the oil is hot, add the calamari and let flavor for just 1 minute, then pour the lemon juice 5 and cook for a maximum of 5 minutes, until the calamari begins to curl. Season with salt and pepper.

When the oil is hot, add the calamari and let flavor for just 1 minute, then pour the lemon juice 5 and cook for a maximum of 5 minutes, until the calamari begins to curl. Season with salt and pepper.

Step 6

Step 6

Distribute the calamari with lemon on individual plates, garnish with a few lemon wedges and a little chopped parsley and serve very hot 6.

Distribute the calamari with lemon on individual plates, garnish with a few lemon wedges and a little chopped parsley and serve very hot 6.

Preservation

Calamari with lemon can be preserved in the refrigerator, closed in a special container with hermetic closure, for a maximum of 1 day.