---
title: Pan-Seared Calamari
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pan-seared-calamari-55097f4e6ced6ecc458b4569
prep time: 20 minutes
cook time: 25 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Fish
  - Wheat
tags: []
rating: 3.5
rating_count: 571
source_chef: Recipe Development Team
nutrition:
  calories: 724
  protein: 38
  fat: 42
  carbohydrates: 54
  fiber: 13
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Chorizo/pan-seared-calamari.avif"
---

In a #small pot{}, bring @water{1%cup} to a boil with a pinch of @salt{}. Add @bulgur wheat{1%cup}, cover, reduce heat, and simmer until soft, about ~{5%minutes}. Set aside.

Meanwhile, halve, peel, and dice @yellow onion{2}(diced). Core and dice @roma tomato{2}(diced). Dice @fresh pork chorizo{2}(into 1/4-inch pieces). Finely chop @garlic{4%clove}(chopped) and @parsley{2%bunch}(chopped). Core, seed, and remove the white veins from @red bell pepper{2}(sliced into strips, then 1/2-inch cubes). Quarter @zucchini{2} lengthwise, then cut into 1/2-inch pieces.

Heat @olive oil{½%tbsp} in a #large pan{} over medium heat. Add the onion and cook, tossing, until soft, about ~{5%minutes}. Add the chorizo, tomato, and half the garlic to pan. Season with salt and pepper and cook until tomato starts to break down, about ~{5%minutes}.

Stir in the cooked bulgur and a pinch of chopped parsley. Season with @salt{} and @pepper{}. Set aside and cover to keep warm.

Make the gremolata: zest and juice half the @lemon{2} over a #small bowl{}. Add the remaining chopped parsley, remaining garlic, 1 tablespoon olive oil, and a pinch of salt and pepper to the bowl. Set aside.

Heat 1 tablespoon olive oil in a #medium pan{} over medium heat. Add the bell pepper and zucchini and cook, tossing, until golden brown, ~{5%minutes}. Season with salt and pepper and set aside.

Slice the @squid{16%oz} widthwise into 1/2-inch rings. In the same pan you cooked the veggies in, heat 1/2 tablespoon olive oil over high heat. Add the squid to the pan and cook, tossing, until lightly golden brown and cooked through, ~{2%minutes}. Season with salt and pepper. HINT: Calamari is a very quick-cooking protein, overcooking it could make it tough!

Serve the calamari on top of the bulgur mixture with zucchini and peppers to the side. Spoon over the gremolata. Enjoy!