Garlic Calamari Au Gratin

Ika (squid) au gratin with panko, garlic and Parmesan

Judy Ung

Prep: 10 mins
Cook: 8 mins
Total: 18 mins
Servings: 4 servings
Nutrition Facts (per serving)
222 Calories
9g Fat
22g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 222
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 9%
Cholesterol 112mg 37%
Sodium 294mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Protein 12g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Au gratin is a French baked dish that has been adopted passionately by Japanese cuisine. Similar to its original French version, Japanese au gratin is baked or grilled until a golden-brown crust is formed, usually from cheese or bread crumbs. The contents of the au gratin are creamy, rich, and white sauce based, often with various vegetables, proteins, or seafood.

This garlic calamari version of Japanese au gratin differs from the typical creamy au gratin in that the squid is pre-cooked and then broiled with a generous portion of garlic-parmesan panko bread crumbs, and the cream is completely omitted.

The result is a lighter, crunchier au gratin that is the perfect accompaniment to an ice tall glass of Japanese beer or sake. The addition of freshly chopped Italian parsley adds a refreshing flavor to the garlicky au gratin, and a drizzle of olive oil adds just a hint of richness.


  • 1/3 to 1/2 pound fresh calamari squid rings
  • 2/3 to 1/2 1 cup panko breadcrumbs
  • 1 to 2 tablespoons Parmesan cheese (grated, to taste)
  • 2 teaspoons garlic (minced)
  • Dash sea salt (or to taste)
  • Dash black pepper (or to taste)
  • 3 tablespoons Italian leaf parsley (chopped)
  • 2 tablespoons extra virgin olive oil
  • Optional: 1 pat of unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. Slice fresh calamari into bite-size rings.

  3. In a small pan, heat a small amount of olive oil, add calamari rings, season with salt and pepper, and quickly saute until the calamari is cooked. Remove from heat, and set aside.

  4. In a medium bowl, combine panko bread crumbs, dry grated Parmesan cheese, minced garlic, and chopped parsley (reserve some of the parsley for garnish). Mix until the ingredients are incorporated. Season the panko mixture with salt and pepper.

  5. Coat small shallow baking dish canola oil or another cooking spray to prevent sticking.

  6. Add cooked calamari rings to the baking dish.

  7. Spoon the garlic-panko mixture over the calamari, and coat generously. It will seem as though there is excess panko mixture, but, when baked, it will add delicious, crunchy, flavor to the dish. Season with a touch more salt and pepper, optional.

  8. Drizzle a generous portion of olive oil over the au gratin. For a richer flavor, cube a pat of butter, and sprinkle on top of the au gratin.

  9. In an oven or toaster oven, broil the au gratin until the au gratin has a golden-brown crust, or until the desired color. Garnish with additional chopped parsley.

  10. Serve immediately and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


  • Optionally, add pieces of cubed unsalted butter on top of the breadcrumbs for a richer flavor.
  • Bake the calamari au gratin in a larger family style baking dish, or bake them in smaller individual size ramekins.