Alive and Cooking

Calamari with Burnt Butter, Sage and Lemon

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20 baby calamari, cleaned and tentacles removed
1/2 red capsicum, roughly diced
2 cloves garlic, roughly chopped
6 fresh sage leaves
½ lemon (juice only)
60 g unsalted butter, cubed
1/3 loaf crusty bread, torn in chunks
Salt and pepper
Extra virgin olive oil


In a pan with a generous splash of oil, tumble in the butter, sage and squeeze in the lemon. Boil until bubbling and cook until it turns slightly brown.

In another pan with a generous amount of very hot oil, slide in the calamari, garlic and capsicum. Add a sprinkle of salt and pepper, cook for 3 – 5 mins and pour into a bowl.

Serve the butter in a dish with a plate of crusty bread pieces.

Calamari with Burnt Butter, Sage and Lemon