Crispy fried calamari is one of the most delicious things on this planet. But you can also enjoy their delicious flavor with this guilt-free version of oven-baked calamari. The same crispiness but less fat.
I've never been a big fan of fried foods. So I rarely fry at home and therefore I never buy the big bottles of frying oil. Although, sometimes I have cravings of fried foods like stuffed zucchini blossoms or delicious fried calamari, which reminds me of summer in Italy.
So, most of the time I try to resist the urge of frying in oil and I try to bake in the oven. Most of the times the results are surprisingly delicious. Just like these baked calamari.
What is Calamari?
"Calamari" is the Italian translation of Squid. Although in America the word Calamari is mostly used to identify the fried squid rings dish.
There are over 300 species of squids in the world, but less than a dozen are in fish markets and in the kitchen. Squids are related to octopus and cuttlefish and just like them, they have tentacles and ink.
You may see different sizes of squids used in various recipes. The very large ones are mostly cut into rings or stuffed. While the smaller ones (like in this recipe) are usually kept whole.
Check this link if you want to learn more about Calamari.
How to make Homemade Mayo
Homemade mayo is one of the most delicious and easiest things you can make! With just a few ingredients and following an easy technique, you'll have fresh mayo in literally minutes.
The best thing about homemade mayonnaise is, of course, the fact that it's fresh and that it doesn't have any conservatives or any of the nasty things they put in the jarred ones.
The downside, however, is that with the minimum ingredients you'll get 1 full cup of mayo and it will only last about a week in the fridge. Since we don't eat mayo that much and I hate to waste food, this is the reason why I rarely make homemade mayonnaise.
- 1 fresh egg, room temperature
- 1 tablespoon Dijon Mustard
- 1 tablespoon White Vinegar
- 1 teaspoon Lemon juice
- 1 cup Oil (use a neutral-flavored oil)
If you want to be traditional, you can make mayo by hand and whisk whisk whisk with all your strength for about 10 minutes until you get a thick cream.
Or, you can take the shortcut like everybody does and use an immersion blender. Add all the ingredients in a large jar or pitcher. Place your immersion blender firmly at the bottom, covering the egg yolk. Turn it on and don't move it for at least 15 seconds. Once the ingredients start to emulsify, slowly move the blender up and down until you get a thick creamy mayo.
How long does homemade mayo last?
Homemade mayonnaise has a fresh raw egg inside and even though the egg will slightly cook with the acidity of the vinegar and lemon juice, it will not last long.
You can keep mayo in an airtight container or jar for about 1 week in the fridge.
It's not possible to freeze mayo as the emulsion will break and separate.
If you like this baked calamari recipe, try also these other recipes with squids:
- Stuffed Calamari with tomato sauce
- Squid Ink Pasta with Squids
- Calamarata - Pasta with squids in tomato sauce
Oven baked Calamari with Lime Basil Mayo
For the Calamari
- 10.5 oz (12 small) Calamari
- ½ cup Breadcrumbs
- ½ tablespoon Parsley, minced
- 1 Garlic clove, minced
- ½ teaspoon Salt
- Olive Oil
For the Basil Lime Mayo
- 3 tablespoon Mayonnaise, see post for recipe
- 10 Basil leaves, minced
- ½ Lime zest
- ½ tablespoon Lime juice
Make the Mayo:
- In a small bowl, combine the mayonnaise with the lime zest, lime juice and minced basil leaves. Mix well and adjust with salt and pepper if necessary. Cover with foil and let it rest in the fridge.
Make the Calamari:
- Preheat the oven to 180°C (350°F)
- In a small bowl, combine the breadcrumbs with the minced parsley, minced garlic and salt.
- Clean the squids, then coat them with the breadcrumbs mixture and set them on a lined baking tray.
- Drizzle a little bit of olive oil on top, then bake in the oven for about 15 minutes.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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