Romesco Sauce is packed with flavor and easy to make with simple ingredients & your blender or food processor. This roasted red pepper based Spanish sauce is delicious with chicken, pork, seafood and roasted vegetables.
Add a tangy, sweet and spicy kick to your shrimp, seafood, fries, burgers, and more with Bang Bang Sauce! It’s an easy, creamy chili and mayo dipping sauce made from ingredients you likely already have in your kitchen. Plus, it's a dead ringer for the Bonefish Grill namesake appetizer Bang Bang Shrimp!
This Chimichurri Sauce recipe is packed with flavor and easy to make with simple ingredients & your blender or food processor. This cilantro chimichurri steak sauce is also delicious with chicken, pork, seafood and roasted vegetables.
Learn how to make Seafood Boil Sauce from scratch! It’s a rich and layered butter sauce that’s perfect for Southern seafood boils and for sprucing up your usual weeknight dinner. Easy to make in 20 minutes!
This lemon butter sauce, made with dry white wine and fresh dill, is the upgrade your Calamari dish craves!
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.
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.
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. Try this easy 30 Minute Marinara Sauce. It uses basic ingredients & only 1 pot.
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.)
This sauce keeps well, covered and refrigerated, for up to 5 days. Freeze it for up to 3 months.Note: Amount of sugar needed will depend on the sweetness of your tomatoes, so be sure to season to taste.