Calamari With Sun-Dried Tomatoes & Olives

This is a dish I first enjoyed on the island of Sardinia. We took the ferry there and had a glorious time driving all over the island and dining on their specialty foods. The cuisine of Sardinia is unique, and being a small island, seafood is an essential ingredient. Both my husband and I love seafood, so we ordered it on a daily basis during our ten-day trip.

At one restaurant, we enjoyed an extensive seafood appetizer for lunch, and this dish was one of the items on the menu. I was in love with this calamari dish at first bite as they were incredibly tender and full of flavor mixed with sun-dried tomatoes and olives.

Just a few carefully chosen ingredients combined create this delicious dish. This recipe could be doubled to be used on an antipasti platter when entertaining, or serve it on mixed greens for a light lunch entree.

Because there are just a few ingredients in this recipe, do choose the best quality you can find. Oil packed sun-dried tomatoes have more flavor, and Kalamata olives are a good choice of flavorful black olives.

To prepare tender calamari, they either have to be cooked quickly (boiled or fried) or long and slow (braised in sauce). I used the quick method since I was boiling my calamari for a salad, and they take just a minute or so to fully cook.

To clean the calamari, simply cut off the head, remove the wings and outer skin, pull out the cartilage and anything left inside the tube. Then, cut off the tentacle section from the head and set the tentacles aside, and cut the calamari tubes into 1/2-inch rings. Drop into boiling water for one to two minutes, then drain and rinse in cold water. This recipe is best prepared a few hours before serving to allow the flavors to develop.

Buon Appetito!
Deborah Mele 

Calamari With Sun-Dried Tomatoes & Olives

Calamari With Sun-Dried Tomatoes & Olives

Yield: Serves 4 As An Appetizer
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

Tender calamari are barely cooked in this light, healthy appetizer.


  • 4 Medium Calamari, Cleaned (See Notes Above)
  • 1 Garlic Clove, Minced
  • 1/3 Cup Oil Packed Sun-Dried Tomatoes, Drained & Cut Into Thin Slivers
  • 1/4 Cup Coarsely Chopped Kalamata Olives
  • 3 Tablespoons Fresh Parsley Leaves, Finely Chopped
  • 2 Tablespoons Small Capers, Drained
  • 1 Large Lemon, Juiced
  • 1/3 Cup Extra Virgin Olive Oil
  • Salt & Pepper To Taste


  1. Drop the calamari into a pot of lightly salted boiling water and cook for 1 to 2 minutes.
  2. Drain, and rinse under cold water.
  3. Mix calamari and other ingredients together in a bowl.
  4. Taste, and adjust seasonings.
  5. Store in an airtight container in the refrigerator for at least two hours before serving.
  6. Serve & enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 557Total Fat: 36gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 192mgSodium: 505mgCarbohydrates: 42gFiber: 2gSugar: 0gProtein: 18g

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