Some of our favorites at The Fish House
Calamari w/ Parsley & Garlic
1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
2 teaspoons finely chopped garlic
1 tablespoon coarsely chopped Italian parsley leaves
Freshly ground black pepper
1 lemon, cut into wedges
Recipe By: Chowhound
Pat squid dry with a paper towel.
Heat oil in a large frying pan over high heat until smoking.
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 (do not overcook).
Season with additional salt and pepper, and serve with lemon wedges.