|Fresh Calamari||1 lb., cut into 1 in. rings|
|Olive Oil||1/4 cup|
|Garlic||4 cloves, chopped|
|Fresh Parsley Leaves||1 tbsp., chopped|
|Red Pepper Flakes||1/8 teaspoon|
|Extra Virgin Olive Oil||1/4 cup|
|Lemon||1, cut into wedges for garnish|
Key points for making this dish:
Put 2 large pans (cast iron if possible) over high heat until hot, about 5 mins.
Pat calamari dry with paper towels, season lightly with salt.
Pour 2 tablespoons of olive oil in one pan and sear calamari until it releases its liquid, about 4 minutes.
Put remaining 2 tablespoons of olive oil in the other pan and then remove the pan from the heat and hold it, at an angle, near the pan with the calamari. Lift the calamari from the first pan with a slotted spoon, transfer to second pan, leaving the juices in the first pan.
Return 2nd pan to heat, add garlic & tentacles. Cook until lightly browned.
Add parsley and pepper flakes, stir in, then remove the pan from the heat.
To serve, drizzle extra virgin olive oil, and garnish with salt & lemon wedge.