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 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:

1. 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).
2. 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:

1. 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.
2. 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.
3. 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.

I love to pair my seafood dishes with a really good wine, like this clean-crafted 2017 Fieldhouse Chardonnay from Sonoma County. It’s fruity and creamy with pear, lemon curd and hints of nectarine on a textured, creamy mid-palate that finishes bright. Exclusively from Scout & Cellar!

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!

WANT MORE?

If you like this recipe, you’re going to love my Grilled Octopus with Leeks, Thyme and Shallots. It’s tender and delicious!

SUGGESTED WINE PAIRING: 

2017 Fieldhouse Chardonnay, Sonoma County, CA. fruity and creamy with pear, lemon curd and hints of nectarine on a textured, creamy mid-palate that finishes bright. Pairs perfectly with a light seafood dish! BUY THIS WINE

SEE MORE WINES

Pan Seared Calamari with Nuoc Cham

★★★★★ 4.9 from 8 reviews

• Author: Asian Caucasian
• Prep Time: 10 min
• Cook Time: 5 min
• Total Time: 15 min
• Yield: 4 1x
• Category: Appetizer
• Method: Stove-Top
• Cuisine: Vietnamese

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Description

Succulent, tender calamari is pan seared and tossed in a spicy Vietnamese Nuoc Cham sauce in this easy Asian seafood dish.

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Scale 1x2x3x

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)

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Instructions

1. 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.
2. 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.
3. 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!)

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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!

Keywords: seared calamari, calamari recipes healthy, grilled calamari recipe, spicy sauteed calamari recipe, nuoc cham