Ingredients:

  • 1 lb Fresh calamari (tubes sliced into 1/2-inch rings and tentacles left whole)
  • 2 tbsp Avocado oil
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 4 cloves Garlic (thinly sliced or minced)
  • 2 tbsp Unsalted butter
  • 1/2 tsp Crushed red pepper flakes
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh Italian parsley (finely chopped)
  • Lemon wedges for serving

Instructions:

  1. Rinse the 1 lb Fresh calamari and pat it aggressively dry with paper towels.
  2. Toss the rings and tentacles with 1/2 tsp Sea salt and 1/4 tsp Cracked black pepper.
  3. Place a large heavy bottomed skillet over high heat and add 2 tbsp Avocado oil. Wait until the oil is shimmering and just starting to wispy smoke.
  4. Carefully drop the calamari into the pan in a single layer. Cook for 90 seconds without stirring to let a golden crust form.
  5. Shake the pan or use tongs to flip the rings. Cook for another 60 seconds until they are milky white and opaque.
  6. Reduce the burner to medium and create a small well in the center of the pan.
  7. Drop in 2 tbsp Unsalted butter, 4 cloves Garlic, and 1/2 tsp Crushed red pepper flakes. Sizzle for 30 seconds until the garlic is fragrant and pale gold.
  8. Pour in 1 tbsp Fresh lemon juice and toss everything together until the butter and juice emulsify into a silky sauce.
  9. Remove from heat immediately and stir in 2 tbsp Fresh Italian parsley.
  10. Plate the easy sauteed calamari with garlic immediately while the rings are plump and the sauce is hot.