Spicy Calamari

1. 1

   Dry the calamari well, and put in a large bowl.

2. 2

   Pour over them 1/2 cup of the olive oil, and add the garlic, 1 teaspoon salt, and the peperoncino.

3. 3

   Toss to coat and let marinate at room temperature for 30 minutes to an hour.

4. 4

   When you are ready to cook the calamari, make the dressing.

5. 5

   In a small bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, remaining 1/2 teaspoon salt, and the chopped parsley until emulsified.

6. 6

   Set the skillet over high heat, and when it is very hot, lift the calamari out of the marinade with tongs, let drain briefly, and then lay a batch of them flat in the dry skillet.

7. 7

   Sear the calamari, turning several times, until the edges of the bodies and the tentacles are caramelized and crispy, about 2 minutes per batch.

8. 8

   If you are using unskinned calamari, the skin will darken to a deep-reddish hue.

9. 9

   As the calamari come out of the skillet, arrange them on a warmed platter.

10. 10

    When all of the calamari are done, drizzle the dressing over them, and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.