Italian Baked Calamari with Parmesan Crumb (gluten-free)
- Margaret Pahos
- 22 minutes ago
- 4 min read
This easy, deliciously tender Italian baked calamari is a gluten-free Mediterranean seafood recipe full of bold, traditional flavour. Oven-baked with cherry tomatoes, Kalamata olives, garlic, olive oil, and a golden Parmesan crumb, it’s a lighter take on a European classic.
Inspired by traditional Italian and Mediterranean coastal cooking, this gluten-free baked calamari recipe celebrates simple ingredients and honest flavour. Tender calamari is baked rather than fried, then paired with juicy tomatoes, briny olives, fresh herbs, and extra-virgin olive oil for a dish that feels both rustic and refined. Perfect for entertaining or an easy weeknight meal, this Italian calamari recipe delivers authentic European flavour while remaining naturally gluten-free, wholesome, and effortless to prepare at home.
WATCH HOW TO MAKE IT
TIPS FOR TENDER CALAMARI
Avoid overcooking.
Calamari cooks very quickly and becomes tough if left in the oven too long. A hot oven and a short cooking time are key to keeping it tender.
Use high heat.
Baking at a high temperature mimics traditional Mediterranean cooking and helps the calamari stay soft while the crumb turns golden.
Score the calamari when cutting into chunks.
Lightly scoring the inside surface in a shallow criss-cross (noughts-and-crosses) pattern allows the pieces to open up as they cook and absorb more flavour.
Do not overcrowd the tray.
Spacing the calamari evenly ensures it bakes rather than steams, resulting in better texture and colour.
Can This Italian Baked Calamari Be Made Ahead?
This gluten-free Italian calamari is best baked and served fresh. While it is not recommended to cook it fully in advance, the calamari can be cleaned and cut up to 12 hours ahead. Cover and refrigerate, then bring to room temperature for 10 minutes before seasoning.
WHAT TO SERVE IT WITH
Serve immediately with lemon wedges, and a scattering of fresh parsley. This dish pairs beautifully with a simple green salad, roasted vegetables, or warm gluten-free bread to soak up the juices.
FREQUENTLY ASKED QUESTIONS
Can I use calamari rings or large calamari squid tubes instead?
Yes, calamari rings can be used for this recipe; however, the final result will be different. Rings tend to cook more quickly and don’t open up or absorb the seasoning in the same way as larger pieces of squid.
For the best flavour and texture, I recommend using fresh whole squid or large calamari tubes. Large calamari tubes are easier to clean and prepare than whole squid, although they are usually sold frozen.
To prepare large calamari tubes, simply slice the tube open flat, lightly score the inside in a shallow criss-cross pattern, then cut into chunky pieces. As the calamari cooks, the pieces open up and curl slightly, creating tender bites that beautifully catch the seasoning, olive oil, and breadcrumbs.
If choosing between the two, large calamari tubes will always deliver a more rustic, traditional Mediterranean-style result than pre-cut calamari rings.
2. Is this calamari recipe gluten-free?
Yes. This recipe uses gluten-free breadcrumbs and naturally gluten-free ingredients, making it suitable for those following a gluten-free diet.
Why does calamari sometimes turn rubbery?
Calamari becomes rubbery when overcooked or cooked at too low a temperature. High heat and a short cooking time are essential for keeping calamari tender.
How to store leftovers?
Leftover baked calamari should be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
ITALIAN BAKED CALAMARI WITH PARMESAN CRUMB (GLUTEN-FREE)
Prep Time: 15 minutes
Bake Time: 20 minutes
INGREDIENTS
1 kg whole fresh calamari (cleaned, sliced open and cut into large chunks*
250g cherry tomatoes, halved
220g Kalamata olives, pitted
½ cup chopped fresh parsley + extra to garnish
¼ cup extra-virgin olive oil + extra
3 large garlic cloves, minced
1 teaspoon onion powder
1½ teaspoons sea salt
1 teaspoon black pepper
2 teaspoons Italian herbs
Zest of a whole lemon
½ cup breadcrumbs, gluten-free
3-4 tablespoons finely grated Parmesan cheese
To Serve:
Lemon wedges
Parsley
INSTRUCTIONS
1. Preheat the oven.
Preheat oven to 220°C and line a large baking tray with baking paper.
2. Prepare the Calamari
Clean the whole calamari by removing the innards, bake, and cartilage, then rinse thoroughly. Slice open and lightly score the inside surface in a shallow criss-cross (noughts and crosses) pattern before cutting into chunks. This helps the calamari open up as it cooks, creating tender pieces with the beautiful, curled edges that catch the seasoning and crumb
3. Season the Calamari
Place the calamari chunks in a large mixing bowl. Add minced garlic, onion powder, sea salt, black pepper, Italian seasoning, chopped parsley, lemon zest and the extra-virgin olive oil. Toss gently until the calamari is evenly coated. Next, sprinkle the Parmesan cheese and breadcrumbs over the seasoned calamari, and toss again to combine thoroughly.
4. Assemble for Baking
Transfer the calamari mixture to the lined baking tray. Arrange the halved cherry tomatoes and Kalamata olives evenly over the top. Lightly spray with olive oil.
5. Bake and Serve
Bake in the preheated oven for 20-25 minutes, or until the calamari is just cooked and the breadcrumbs are golden brown. Serve with lemon wedges and garnish with fresh parsley.
AIR FRYER METHOD
This recipe can also be made in the air fryer for an even quicker result. Preheat the air fryer to 200°C. Arrange the crumbed calamari in a single layer in the basket, making sure they are not overcrowded. Lightly spray with olive oil and air fry for 8–10 minutes, turning halfway, until golden and crisp. Cook in batches if needed and serve immediately with lemon.
Have you tried this recipe?
I’d love to hear how it turned out for you.
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Margaret Pahos @CreateCookShare
