Ingredients:

  • 1.5 lbs fresh calamari rings and tentacles, cleaned
  • 2 tbsp extra virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 1/2 tsp red chili flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 large lemon, juiced and zested
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the 1.5 lbs of calamari rings and tentacles between layers of paper towels until bone dry.
  2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium high heat until the oil ripples and a faint wisp of smoke appears.
  3. Add half the calamari in a single layer to avoid overcrowding.
  4. Sauté for 60 to 90 seconds until the rings turn opaque and the edges show a hint of gold.
  5. Remove the first batch to a plate and repeat with the remaining calamari.
  6. Return all calamari to the pan and toss in the 4 sliced garlic cloves and 1/2 tsp chili flakes.
  7. Cook for 30 seconds until the garlic is fragrant and just beginning to soften.
  8. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  9. Turn off the heat and stir in the lemon juice, zest, and 1/4 cup parsley.
  10. Drop in the 1 tbsp cold butter and swirl the pan until a velvety, glossy sauce coats every piece.