Sautéed Calamari in Garlic & Extra Virgin Olive Oil

I love making delicious dishes that are very easy, yet flavorful and very little time consuming.  I know some of my recipes take a while, but this one takes very little time to make.  Make sure you get good quality extra virgin olive oil and fresh garlic that is hard to the touch, sealed in its peel, and without any green sprouts.  Of course, it goes without saying that the squid or calamari should either be very fresh or frozen.  If they are frozen, make sure to thaw them correctly, in accordance with the instructions, which should be on the frozen package.

Sautéed Calamari in Garlic and Extra Virgin Olive Oil

1/4 cup Extra Virgin Olive Oil
1 lb Squid or Calamari
1 small head fresh Garlic – minced (never from a jar)
Lemon Wedges
Flat Leaf Parsley – finely or roughly chopped
Kosher Salt or Fine Sea Salt & freshly ground Black Pepper to taste

Since hopefully your fishmonger has already cleaned the squid / calamari for you, begin by rinsing them in cold water and drying them thoroughly.  Cut them into 1 inch rings, and then dry them again.

Mince the garlic.  Chop the parsley.

In a large pan on medium high heat, add the olive oil.  When the oil is hot, not smoking as extra virgin olive oil has a very low smoking point, add the calamari and minced garlic, and sauté them until the calamari are just firm.  This step does not take long at all.  Do not overcook them, as the garlic becomes bitter and the calamari becomes rubbery.

Remove the pan from the heat and add salt and pepper to taste.

When you serve them, add the chopped flat leaf parsley and lemon wedges on the side.

Enjoy with a crusty baguette or any type of grilled bread you like.