Tequila-Lime Calamari

Want to help your calamari stay tender? Soak them in milk overnight. This quick dish focuses on bright flavors. Serve as an appetizer or on top of arugula for a delicious salad.

Serves: 4Hands-on: 20 minutesTotal: 25 minutesDifficulty: Medium

Serves: 4


  • 2 Tbsp. tequila
  • 3 Tbsp. lime juice, divided
  • ½ Tbsp. honey
  • ½ Tbsp. grated lime zest
  • ¼ tsp. ground cumin
  • ¼ tsp. red pepper flakes
  • ¾ tsp. kosher salt, divided
  • ¼ tsp. ground black pepper
  • 5 Tbsp. vegetable oil, divided
  • 1 tsp. finely diced jalapeño pepper
  • 1 Tbsp. finely chopped cilantro
  • 1 lb. calamari tubes, cut into 1" rings
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. chopped Italian parsley


  • In a large bowl, combine the tequila, 2 tablespoons lime juice, honey, lime zest, cumin powder, red pepper flakes, ¼ teaspoon kosher salt, and black pepper. Whisk in 3 tablespoons vegetable oil and then stir in the jalapeños and cilantro.
  • Add the calamari to the marinade, stir to coat, and refrigerate for 5 minutes.
  • Heat the remaining vegetable oil in a wok over medium-high heat. Swirl the oil around the wok and add the calamari. Toss and stir-fry the calamari for 2–3 minutes.
  • Remove the calamari to a plate and drizzle with remaining lime juice, olive oil, and parsley. Season with remaining salt and serve immediately.