Sautéed Squid in Garlic and Calamansi Butter Sauce
Tender squid rings quickly sautéed in a zesty calamansi and garlic butter sauce, served as a bright and flavorful Filipino seafood dish. This Filipino-inspired seafood recipe, ready in about 17 minutes, pairs cleaned squid rings, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound cleaned squid rings
- 3 tbsp unsalted butter
- 5 cloves garlic cloves
- 3 tbsp calamansi juice
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 2 tbsp chopped fresh parsley
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and finely mince 5 garlic cloves. In a large skillet, heat 1 tbsp vegetable oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden.
- Step 2: Add 1 pound cleaned squid rings to the skillet and sauté over medium-high heat for 2-3 minutes until just cooked and opaque, stirring frequently to avoid overcooking.
- Step 3: Lower heat to medium and stir in 3 tbsp unsalted butter, 3 tbsp fresh calamansi juice, and 1 tbsp soy sauce. Toss the squid to coat evenly and cook for another minute until the sauce thickens slightly.
- Step 4: Season with 1/2 tsp black pepper and salt to taste. Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the squid.
- Step 5: Serve immediately as a seafood appetizer or side dish.
Frequently asked questions
How long does Sautéed Squid in Garlic and Calamansi Butter Sauce take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Squid in Garlic and Calamansi Butter Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sautéed Squid in Garlic and Calamansi Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Squid in Garlic and Calamansi Butter Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Squid in Garlic and Calamansi Butter Sauce?
Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
