Serve as Appetizer: To serve as a warm appetizer, transfer calamari to a serving platter, and serve with slices for fresh French baguette or crostini (it will serve 6 to 8).

Serve as Dinner: Serve this calamari for dinner as part of a big seafood feast next to other dishes like roasted red snapper; roasted mackerel; Sicilian fish stew; or baked salmon. For a simple dinner, just serve this saucy calamari over your favorite grain, pasta, or Lebanese rice. Add a large fattoush salad to complete the meal.

Cook’s Tip for Leftover Calamari: This recipe is best enjoyed immediately. Leftovers can be stored in the fridge for 2 nights or so, but I don’t recommend reheating calamari; overcooked calamari can be rubbery.


  • Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
  • Unsalted butter
  • 10 garlic cloves, roughly chopped
  • 1.5 lb calamari, sliced into rings
  • 2 to 3 tbsp white wine
  • Juice of 1 1/2 limes
  • Salt and pepper
  • Pinch cayenne pepper, optional
  • 3 tbsp chopped fresh dill