450 grams cleaned fresh calamari, cut into 1- 2-cm-thick rings, and tentacles if included with the squid
1/4 cup olive oil
1 1/2 tablespoons chopped garlic (3 to 5 cloves)
1 tablespoon chopped fresh flat-leaf parsley
1/8 teaspoon hot red pepper flakes
1/4 cup extra-virgin olive oil
Sea salt, for garnish
4 lemon wedges, for garnish
Put 2 large sauté pans (cast iron if possible) over high heat for 3 to 4 minutes, or until very hot.
Pat the calamari dry with paper towels and then season lightly with salt.
Put 2 tablespoons of the olive oil in one of the pans and cook the calamari for about 4 minutes, or until it releases its liquid.
Put the 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 and transfer to the second pan, leaving the juices in the first pan.
Return the second pan to the heat and add the garlic and tentacles. Cook until the calamari is nicely browned. Add the parsley and pepper flakes, stir, and remove the pan from the heat.
Divide the calamari among 4 serving plates, drizzle with extra-virgin olive oil, and garnish each plate with sea salt and a lemon wedge.
Recipe and image courtesy of www.thespruce.com (Reprinted with permission from The Barcelona Cookbook: A Celebration of Food, Wine and Life by Sasa Mahr-Batum and Andy Pforzheimer (Andrews McMeel 2009).