Oven-Baked Breaded Calamari with Cherry Tomatoes and Parmesan
Tender calamari baked until golden and crisp, tossed with cherry tomatoes, Parmesan, olives, and aromatic herbs. This easy and flavorful dish comes together quickly and is finished with a squeeze of fresh lemon
Tender calamari baked until golden and crisp, tossed with cherry tomatoes, Parmesan, olives, and aromatic herbs. This easy and flavorful dish comes together quickly and is finished with a squeeze of fresh lemon
Info
Prep Time:
5mCook Time:
25mDifficulty Level:
Ingredients
- 3 calamari, cleaned
- 12–15 cherry tomatoes
- A few green olives, sliced
- A few Kalamata olives, sliced
- 3 tbsp finely grated Parmesan
- 3 tbsp finely ground breadcrumbs
- 1 garlic clove, finely chopped
- 1 tsp sweet paprika
- 2 pinches dried oregano
- 2 tbsp fresh parsley, finely chopped
- A few fresh basil leaves
- Zest of ½ lemon
- Salt
- Freshly ground black pepper
- A little olive oil, for the baking tray and drizzling
Directions
Prepare the calamari. Clean the calamari and cut the tubes into rings.
Prepare the coating. Halve the cherry tomatoes and place them in a large bowl. Add the garlic, parsley, basil, oregano, Parmesan, breadcrumbs, lemon zest, sliced olives, paprika, salt, and freshly ground black pepper.
Add the calamari rings and toss very thoroughly, making sure the breadcrumb mixture coats the calamari and clings to the tomatoes and other ingredients.
Line a shallow baking tray with parchment paper and lightly drizzle or spray it with olive oil.
Arrange the calamari mixture in a single, even layer, making sure the pieces are not overlapping. This helps everything become crisp rather than steaming.
Drizzle or spray the surface with a little more olive oil.
Bake in a preheated oven at 200°C (400°F) for about 20 minutes, until the calamari develops a lightly browned, crisp crust.
Serve immediately with lemon wedges.
Recipe Tips
Avoid overcrowding the baking tray. If the calamari are packed too closely together, they will release moisture and steam instead of developing a crisp coating. For an extra-golden crust, finish under the broiler for 1–2 minutes, keeping a close eye on them.
