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Photo Credit: Elizabeth Newman

Calamari Panzanella

What's great about this panzanella is that it's a complete meal (greens, protein, bread, and veggies) with lots of flavor, and it's super colorful, all of which makes it a perfect one-dish recipe for entertaining. In Italy, we make it with octopus, but at home it's easier to make with squid. If you're not a fan of the tentacles, just use rings.

Calamari Panzanella


Appetizer Main Course Salad

Prep Time

20 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Calamari Panzanella


  • 1 pound cleaned calamari
  • 6 tablespoons olive oil
  • 2 garlic cloves, (smashed and peeled)
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 1/2 tablespoons fresh lemon juice
  • 4 cups stale bread, (cut into 1-inch cubes)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 cups cherry tomatoes, (halved)
  • 1/2 cups pitted kalamata olives, (halved)
  • 3 cups baby arugula
  • 1/2 cup fresh basil leaves
  • 1/3 cup extra-virgin olive oil


  1. Rinse the calamari, making sure the bodies are cleaned and the cartilage is removed. Pat dry with paper towels. Slice the bodies into 1/2-inch rings and leave the tentacles intact.
  2. Heat 2 tablespoons of the olive oil in a large skiller over medium-high heat until a whisper of smoke comes off the pan. Add the garlic and cook just for 30 seconds. Add the calamari, 1/4 teaspoon of the salt, and the red pepper flakes to the skillet. Cook, stirring often, for 1 to 2 minutes, or until the calamari is opaque. Be careful not to overcook it. Using a slotted spoon, remove the calamari to a plate and drizzle with 1 tablespoon of the lemon juice.
  3. Preheat the oven to 400 degrees F.
  4. In a medium bowl, combine the bread cubes, the remaining 4 tablespoons olive oil, 1/4 teaspoon kosher salt, and the Parmigiano-Reggiano, mix well to coat. Scatter the cubes on a rimmed baking sheet and bake for about 12 minutes, or until golden brown and crispy. Return the toasted cubes to the bowl and add the tomatoes, olives, and arugula.
  5. Tear the basil into small pieces and add it ot the bowl. Drizzle the remaining 1 1/2 tablespoons lemon juice and the extra-virgin olive oil around the edge of the bowl and toss well to marry all the ingredients. Add the calamari to the salad along with the remaining 1/8 teaspoon salt. Toss once more and serve.



per serving
Amount/Serving % Daily Value
16 grams
25 grams
47 grams
Saturated Fat
8 grams
Trans Fat
1 grams
273 milligrams
601 milligrams
2 grams
3 grams
Unsaturated Fat
37 grams


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