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Baked Calamari

Baked Calamari with Garlic Breadcrumbs and Papas Bravas

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In addition to developing delicious recipes, our Culinary Team occasionally cooks up a “family meal” to share their recent food obsessions and inspirations. One recent meal centered around Spanish cuisine, including papas bravas—crispy potatoes drizzled with a spicy, smoky sauce. We knew we had to put them on the menu. Here, we skip the traditional fry and roast the potatoes until golden. The crispy, garlicky calamari, also baked, is a perfect pairing.

  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 510
  • Protein 28g
  • Total Carb 46g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • fingerling potatoes
    • 10 ounces
    • fingerling potatoes
  • parsley
    • 1/8 ounce
    • parsley
  • baby spinach
    • 2 ounces
    • baby spinach
  • lemon
    • 1
    • lemon
  • garlic
    • 3 cloves
    • garlic
  • calamari rings
    • 10 ounces
    • calamari rings
  • breadcrumbs
    • 1/2 cup
    • breadcrumbs
  • smoked paprika
    • 1/2 teaspoon
    • smoked paprika
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • mayonnaise
    • 1 packet
    • mayonnaise
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 8" small pan

Allergens

Soy, Crustacean Shellfish, Egg, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve potatoes lengthwise. Roughly chop parsley leaves, discarding stems. Pat spinach dry with paper towel. Halve lemon. Mince garlic

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with ½ tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange cut-side down in a single layer, spacing apart as much as possible, and roast until golden and tender, about 18 minutes.

  3. Prepare calamari

    Prepare calamari

    While potatoes roast, line a separate baking sheet with parchment paper. Pat calamari dry with paper towel. On baking sheet, toss calamari with breadcrumbs, half of parsley, half of garlic, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer, spacing apart. (Don't worry if some breadcrumbs don't stick to the calamari—it'll still taste delicious!)

  4. Bake calamari

    Bake calamari

    Transfer calamari to oven with potatoes and bake until calamari is cooked through and breadcrumbs are golden, 8-10 minutes. Once potatoes are roasted, remove from oven, add spinach to baking sheet, and toss to combine. 

  5. Make brava sauce

    Make brava sauce

    While calamari bake, heat 1 tablespoon olive oil in a small pan over medium heat. When oil is shimmering, add paprika, up to half of cayenne pepper (it's spicy, so feel free to use less), remaining garlic, and ⅛ teaspoon salt. Cook, whisking, until fragrant, about 1 minute. Reduce heat to medium low. Add tomato paste and 2 tablespoons water to pan; cook, whisking occasionally, to thicken, 2-3 minutes more. Remove pan from heat; set aside to cool slightly.

  6. Plate calamari and potatoes

    Plate calamari and potatoes

    Divide calamari and papas bravas and spinach between serving plates. Once sauce has cooled slightly, whisk in mayonnaise and 1 squeeze lemon juice. Drizzle over brava sauce and garnish with remaining parsley. Dig in!

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