Saute Calamari in Roasted Garlic Cream
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Calamari is common seafood easily found  Sri Lanka.  It is one of the most famous common food items where wide varieties of food preparation methods available in Sri Lankan dining table. It is a small member of the Squid family, but has a better taste with proper Asian flavors than its bigger cousins which western cuisine mainly use. Calamari black curry is one of the biggest hit recipes in Sri Lanka. But I like to cook sauté calamari in this recipe mainly because it has this unique milky taste that makes you feel heavenly. Let’s give it a go to this recipe. Don’t forget to leave us what you think.

Total Time:
               10 min
                 4  min
                  6 min
2 potions


  1. Clean calamari properly and cut in to rings. Then season with salt and pepper. Keep it in the refrigerator for sometime (Please define a time. Like “Half an hour”).
  2. While calamari sitting on the refrigerator, heat a pan.
  3. Then add butter and once it is melted add calamari and cook for 3 minutes in high heat.
  4. Stir it slowly and properly. Then reduce the heat, add finely chopped garlic and mix well and then pour fresh cream to the calamari mix.
  5. Simmer for another one minute and take off the fire.


Make sure you peel off its colourful outer skin and the inner pouch which contains the calamari ink and then wash it at least 3 times. Put some salt to the water which you are using to wash calamari. When you sauté do not burn the garlic because garlic is the main component that add flavour to the recipe.


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