Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

Courtesy of Sweet Paul Magazine

Pistachio Crusted Calamari with Easy Beurre Blanc Sauce

This is such a healthy and doable option for calamari. Usually it's heavy and deep fried but this pistachio crust makes them so crispy and delicious.  Serve with a little beurre blanc sauce for dipping.

This sauce is delish on all seafood, especially salmon!




1 cup California shelled pistachios

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 teaspoon oregano

16 oz calamari, sliced into 1/2” pieces

1 egg

2 tablespoon water


Beurre Blanc

2 shallots, finely chopped

2 cups dry white wine

2 sticks cold butter, cut into small cubes

salt and pepper

2 tablespoon finely chopped parsley


1.Heat oven to 350F.

2.Place the pistachios in a blender and blend until the consistency is almost like flour.

3.Place in a bowl and mix in salt, cayenne and oregano.

4.Beat egg and water in another bowl.

5.Dip the calamari first in the egg mixture, then in the pistachios.

6.Place on a baking tray covered in parchment paper.

7.Bake until golden, about 20 minutes.Serve warm with the beurre Blanc.


Beurre Blanc
1.Place shallots and wine in a saucepan and bring to a simmer.

2.Let it simmer until you have a reduced liquid, about 2 tablespoons.

3.Turn down the heat to lowest possible and start adding the butter, one piece at a time while you wish it into the wine.

4.Once all the butter is in and you have a smooth sauce season with salt and pepper.

5.Stir in parsley and the sauce is ready to serve.

More Recipes From This Chef

This is one of the most beautiful side dishes in my repertoire. Not only is it beautiful to look at, but it's also endlessly delicious. The pistachios are the most precious of the “jewels” in this dish! It can be eaten by itself, or with some roasted chicken, or seafood.