This Pan Seared Calamari with Nuoc Cham appetizer dish is perfect for entertaining! Succulent, tender calamari is pan seared and tossed in a spicy Vietnamese Nuoc Cham sauce in this easy Asian seafood dish. Cooks up so quickly!
Tender calamari rings and tentacles are seared in a heavy cast iron or grill pan on high heat for just 5 minutes in this Pan Seared Calamari with Nuoc Cham appetizer. So easy and so delicious!
Look for fresh or fresh-frozen calamari tubes and tentacles. Make sure to pat the calamari very dry before cooking for a perfect sear!
I used a heavy grill pan on the stove top to sear my calamari. I sprinkled with salt, pepper and red chili flakes.
Nuoc Cham is commonly used as a condiment in Vietnam. It's super simple to prepare and can be used as a dipping sauce or marinade. It's sweet, sour, salty, savory and spicy and makes a flavorful sauce in this calamari dish!
HOW TO MAKE NUOC CHAM:
- In a medium glass mixing bowl, whisk together the olive oil, fish sauce, lime zest, lime juice, sambal oelek, cilantro, mint, shallots, garlic, sugar, and salt and taste for seasoning (ie, more salt).
- Store in the refrigerator for up to three weeks or freeze for up to six months.
Look at those gorgeous, seared tentacles and rings! These will simply melt in your mouth!
How to make this easy Pan Seared Calamari:
- Cut the squid tubes into thick rings. Put all of the squid into a medium bowl and thoroughly pat dry until there is little to no liquid. Toss with the salt, black pepper and red pepper flakes. Set aside.
- Heat a heavy cast iron or grill pan on high heat on the stove top (brushed very lightly with the oil). Cook the squid in the hot pan until it starts to brown and turn opaque, about 5 minutes total, tossing frequently.
- Place the cooked squid into a medium mixing bowl. Toss in the Nuoc Cham sauce until thoroughly coated. Place on a serving dish and garnish with slices of lime and more cilantro.
TIPS & TRICKS:
- You can find baby calamari at your local Asian market, or select grocery stores like Whole Foods. They always have it on hand!
- It's important to pat the calamari very dry before cooking! Otherwise, you will get steamed, rubbery calamari instead of nicely seared.
- Nuoc Cham also makes a great dipping sauce! This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it!
If you like this recipe, you’re going to love my Grilled Octopus with Leeks, Thyme and Shallots. It's tender and delicious!
Pan Seared Calamari with Nuoc Cham
This Pan Seared Calamari with Nuoc Cham appetizer dish is perfect for entertaining! Succulent, tender calamari is pan seared and tossed in a spicy Vietnamese sauce in this easy Asian seafood dish. Cooks up so quickly!
- Total Time: 15 min
- Yield: 4 1x
Ingredients
- 1 pound cleaned baby squid (tubes and tentacles)
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- Canola oil
For the Nuoc Cham:
- ¼ cup extra-virgin olive oil
- 1 tablespoon fish sauce
- 1 teaspoon grated lime zest plus juice from 1 lime
- 1 teaspoon sambal oelek (red chili paste)
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh mint, finely chopped
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons sugar
- Pinch Kosher salt
Garnish with cilantro and lime slices (or wedges)
Instructions
- Cut the squid tubes into thick rings. Put all of the squid into a medium bowl and thoroughly pat dry until there is little to no liquid. Toss with the salt, black pepper and red pepper flakes. Set aside.
- Heat a heavy cast iron or grill pan on high heat on the stove top (brushed very lightly with the oil). Cook the squid in the hot pan until it starts to brown and turn opaque, about 5 minutes total, tossing frequently.
- Place the cooked squid into a medium mixing bowl. Toss in the Nuoc Cham sauce until thoroughly coated. Place on a serving dish and garnish with slices of lime and more cilantro.
To make the Nuoc Cham: In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks. (This also makes a great dipping sauce for so many Asian dishes!)
Notes
- You can find baby calamari at your local Asian market, or select grocery stores like Whole Foods. They always have it on hand!
- It's important to pat the calamari very dry before cooking! Otherwise, you will get steamed, rubbery calamari instead of nicely seared.
- Nuoc Cham also makes a great dipping sauce! This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it!
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Appetizer
- Method: Stove-Top
- Cuisine: Vietnamese
Nutrition
- Serving Size:
- Calories: 240
- Sugar: 2.8 g
- Sodium: 723.5 mg
- Fat: 15.6 g
- Carbohydrates: 7.1 g
- Protein: 18.2 g
- Cholesterol: 264.7 mg
Amy Chung says
thank goodness for Asian grocery stores where they have calamari all ready to go, nicely cleaned! That's where I always buy mine too and so easy to whip something up at home. Love the dipping sauce recipe! Going to give that a go!
Asian Caucasian says
Can't wait for you to try this one! It's so good!
Jere Cassidy says
I love calamari but have never cooked it. I think I must start with this recipe it looks so good.
Asian Caucasian says
I think you're going to love it!
Tamara J. says
I haven’t been able to convince myself to eat calamari if it’s not breaded and fried; but your recipe looks so delicious!!
Asian Caucasian says
Give it a try! You might like it after all!
Michelle says
I love calamari! The flavors in this dish are so fragrant and delicious. Pan searing the calamari is such a healthy way to make it too. Thank you for this recipe! I'm making it again this weekend.
Asian Caucasian says
I love to sear the calamari for the health benefits. Don't get me wrong, I love fried calamari! This is just so good with the Nuoc Cham sauce!
Beth Neels says
This is a delicious way to serve calamari! I hate the deep fried ones you get at restaurants. You can't even taste the fish!
Asian Caucasian says
That is true! This sauce makes it everything!
Julie says
YUM! I love non fried calamari but never see it on the menus and haven't thought of trying it at home. I'm totally going to try it now.
Asian Caucasian says
I've been seeing seared calamari more on restaurant menus. I guess it's catching on! Hope you enjoy this recipe!
The Panicked Foodie says
I'm not a huge fan of seafood, but the Nuoc cham looks absolutely delicious, and like it would pair well with other meats! Such a beautiful blend of flavors.
Asian Caucasian says
Nuoc Cham goes with everything, basically! Use it on pork, beef, chicken, everything! Can't image life without seafood.😢
Amanda Marie Boyle says
Looks interesting, but I'm not really a fan of calamari. Do you think it would work with shrimp?
Asian Caucasian says
Absolutely! This Nuoc Cham sauce is good on everything (all seafood, meat, tofu, etc.) Let me know what you think!
Gary Jameson says
I’ve never seared calamari before, only had the fried version. This looks SO much healthier! Love the Nuoc Cham with this dish!
Asian Caucasian says
This calamari sears up so quickly and it's so delish! You will love how light this dish is! Enjoy!