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Lidia’s Steamed Calamari: A Taste of the Italian Coast

The first time I tasted calamari prepared this way, I was sitting at a tiny trattoria overlooking the Adriatic Sea. The air was thick with the scent of salt and lemons, and the sun warmed my face as I savored each bite. It wasn’t fried, not at all greasy like the calamari I was used to back home. This was light, clean, and bursting with the simple, vibrant flavors of the sea. It was a revelation. I knew I had to learn how to make it, and thankfully, Lidia Bastianich’s recipe captures that same magic perfectly.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3-4
Dietary Type: Dairy-Free

Ingredients

2 lbs cleaned uncut calamari
1 lemon
2 fresh bay leaves
¾ teaspoon coarse sea salt (to taste) or ¾ teaspoon kosher salt (to taste)
5 tablespoons best-quality extra virgin olive oil (or more)
2 tablespoons fresh lemon juice (from lemon used above)
¼ teaspoon crushed red pepper flakes (to taste)
1 teaspoon finely grated orange zest
2 tablespoons chopped fresh Italian parsley

Equipment Needed

Steamer or deep pot with a steamer basket insert (colander style)
Vegetable peeler
Mixing bowl

Instructions

Begin by preparing the calamari. Thoroughly rinse both the trimmed tentacles and the body under cold running water, making sure to hold the body open to flush out any remaining sand or impurities.
Slice the cleaned calamari body crosswise into rings approximately ⅓ inch thick. Don’t worry about being perfectly precise; a little variation in thickness is fine.
Place all the calamari rings and tentacles into the steamer basket colander. Allow them to drain while you prepare the steaming liquid.
Pour enough water into a steamer or a deep pot that, when the steamer basket is positioned inside, the bottom of the basket doesn’t touch the water. You want the calamari to steam, not boil.
Using a vegetable peeler, shave off the lemon peel (the zest layer only, avoiding the bitter white pith) in short strips. Reserve the zested lemon for its juice.
Squeeze the juice from the lemon. Set aside 2 tablespoons of fresh lemon juice; you’ll need it later.
Drop the lemon zest strips and the fresh bay leaves into the water in the pot. Cover the pot and bring the water to a simmer over medium heat. Let it simmer gently for about 30 minutes. This step is crucial as it infuses the water with the wonderful aromas of lemon and bay leaf, which will then permeate the calamari during steaming.
Keep the water simmering, and carefully set the steamer basket with all the calamari inside the pot.
Cover the pot, ensuring the lid fits snugly to trap the steam effectively. Steam the calamari gently for precisely 2 minutes.
After 2 minutes, lift the cover carefully (watch out for the escaping steam!). Use tongs or a spatula to tumble the calamari over a couple of times in the colander, ensuring even cooking. Then, sprinkle the calamari with a couple of pinches of the coarse sea salt.
Cover the pot again and steam for another 2 minutes. Again, tumble the calamari, and salt again with a couple of pinches of salt.
Repeat this process after another 2 minutes – you should have used approximately ¼ teaspoon of salt in total up to this point.
Continue steaming for a total of 8 to 10 minutes. The calamari is done when it is tender but still slightly resilient to the bite. Avoid overcooking, as it will become rubbery.
Once the calamari reaches the desired tenderness, remove the colander from the pot. Season the pieces with another ¼ teaspoon of salt, and mix well. Allow the calamari to drain and cool for about 5 minutes.
While the calamari is still quite warm, turn it into a bowl. Toss it gently with the 5 tablespoons of extra virgin olive oil and the 2 tablespoons of fresh lemon juice.
Sprinkle over the remaining ¼ teaspoon salt, the ¼ teaspoon crushed red pepper flakes, the 1 teaspoon finely grated orange zest, and the 2 tablespoons chopped fresh Italian parsley.
Toss everything together thoroughly to ensure all the calamari pieces are evenly coated with the dressing and seasonings.
Taste the calamari and adjust the seasonings as needed. You might want to add a little more salt, pepper flakes, or lemon juice to suit your personal preference.
Serve the steamed calamari warm or at room temperature. It’s best enjoyed fresh.

Expert Tips & Tricks

Don’t overcook the calamari! It should be tender and slightly firm, not rubbery. Err on the side of undercooking rather than overcooking.
Use the highest-quality extra virgin olive oil you can find. The flavor of the oil really shines in this simple preparation.
Fresh bay leaves are essential for the aromatic steaming liquid. If you can’t find fresh, use dried, but reduce the quantity to one leaf.
To add a bit of extra flavor, try grilling the lemon halves before juicing them. This will give the juice a smoky, caramelized note.
If you prefer a spicier dish, increase the amount of crushed red pepper flakes to your liking.
Make sure the calamari is well-drained after steaming to prevent the dish from becoming watery.

Serving & Storage Suggestions

Serve Lidia’s Steamed Calamari as an appetizer or light lunch. It’s excellent served with crusty bread for soaking up the flavorful juices. You can also serve it as part of an antipasto platter, alongside olives, cheeses, and grilled vegetables.

To store leftovers, place the calamari in an airtight container and refrigerate. It will keep for up to 2 days. Reheat gently in a skillet over low heat, or enjoy it cold. Note that the texture may change slightly upon reheating, but the flavor will still be delicious. It is not recommended to freeze this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	303.1 kcal	N/A
Calories from Fat	216 g	71%
Total Fat	24 g	36%
Saturated Fat	3.5 g	17%
Cholesterol	234.9 mg	78%
Sodium	628.9 mg	26%
Total Carbohydrate	8.2 g	2%
Dietary Fiber	1.9 g	7%
Sugars	0.3 g	1%
Protein	16.3 g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Calamari: Add more crushed red pepper flakes or a pinch of cayenne pepper for a spicier kick.
Mediterranean Calamari: Add chopped Kalamata olives, sun-dried tomatoes, and feta cheese after steaming for a Mediterranean-inspired twist.
Garlic Calamari: Sauté a clove of minced garlic in the olive oil before tossing it with the steamed calamari.
Herb Variations: Experiment with different fresh herbs, such as oregano, thyme, or basil, in place of or in addition to the parsley.
Lemon Variations: Use Meyer lemons for a sweeter, less acidic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen calamari for this recipe?
A: Yes, you can use frozen calamari, but be sure to thaw it completely before cooking. Pat it dry to remove any excess moisture.

Q: How do I know when the calamari is cooked properly?
A: The calamari should be tender and slightly resilient to the bite. If it becomes rubbery, it’s overcooked.

Q: Can I grill the calamari instead of steaming it?
A: Yes, you can grill the calamari. Marinate it with the olive oil, lemon juice, and seasonings, then grill it over medium-high heat for a few minutes per side, until cooked through.

Q: What can I serve with this calamari dish?
A: This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. It’s also delicious with a side of crusty bread or a simple salad.

Q: Can I make this dish ahead of time?
A: While best enjoyed fresh, you can steam the calamari ahead of time and store it in the refrigerator. Toss it with the olive oil, lemon juice, and seasonings just before serving.

Final Thoughts

Lidia’s Steamed Calamari is a testament to the beauty of simple, fresh ingredients prepared with care. It’s a dish that transports you to the Italian coast with every bite, and it’s surprisingly easy to make at home. I urge you to try this recipe and experience the magic for yourself. Don’t be afraid to adjust the seasonings to your liking, and most importantly, enjoy the process! Serve it with a chilled glass of white wine and some crusty bread for a truly authentic Italian experience. Buon appetito!

Lidia’s Steamed Calamari Recipe