Spicy Calamari With Bacon And Scallions

1. 1

   Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.

2. 2

   Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.

3. 3

   Toss squid with 1/4 teaspoon salt.

4. 4

   Heat fat remaining in skillet over high heat until very hot, then saute squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.

5. 5

   Serve squid immediately, sprinkled with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.