Wondering what the best sauces for calamari are, besides the classic cocktail sauce? I’ve got you covered with this handy guide of 15+ tasty calamari dipping sauces.

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These are some of my favorite sauces to serve with calamari.
Why?
They’re made with simple ingredients. Plus, they come together so quickly!
Keep reading to discover a new favorite calamari dipping sauce. Add in a couple calamari side dishes, and you’re guaranteed an amazing dinner!
Calamari Sauce Recipes
How to Make Ahead and Store
Many of these sauce recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Seafood Sauce Recipes
- Sauces for Shrimp
- Sauces for Mahi Mahi
- Sauces for Mussels
- Sauces for Fried Fish
- Sauces for Fish
- Sauces for Lobster
- Sauces for Salmon
- Sauces for Sushi
- Sauces for Coconut Shrimp
Did you Make Any of These Sauces?
Please leave a comment and rating below, if you loved this round up of calamari dipping sauces. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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15+ BEST Sauces for Calamari
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 3 cloves garlic (minced)
- 1 28-ounce can San Marzano whole tomatoes (with juices)
- 1 large fresh basil sprig
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt (plus additional, to taste)
- ½ teaspoon sugar (plus additional, to taste)
- Pinch of red pepper flakes (optional)
For Serving (optional):
Instructions
- In a medium, heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the garlic and saute about 30 seconds, until fragrant.
- Add the tomatoes (with their juices), basil sprig, oregano, sugar, salt, and red pepper flakes (if using).
- Bring the sauce to a simmer over medium-high heat. Then reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes, stirring occasionally, and using a sturdy spoon to crush the tomatoes as they cook.
- Remove and discard the basil sprig. Season with additional salt and sugar, to taste. (If you prefer a smooth sauce, you can also purée it with an immersion blender, blender or food processor until it reaches your desired consistency.)