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Sautéed Calamari in Garlic Sauce

  • 1 lb Panamei Squid Rings & Tentacles
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. unsalted butter
  • 2 tsp. finely chopped garlic
  • 1 Tbsp. Italian parsley, coarsely chopped
  • Salt and ground black pepper to taste
  • 1 lemon, cut into wedges

Pat dry Squid with a paper towel and set aside.

Heat oil in a large frying pan over high heat. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper.

Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes each side (do not overcook).

Season with additional salt and pepper. Serve immediately with lemon wedges and crusty bread for sopping up any leftover garlic-butter sauce.

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