Spicy Calamari

• 2 pounds cleaned calamari, whole bodies (skin on or of) and tentacles
• 3/4 cup extra-virgin olive oil
• 6 plump garlic cloves, peeled and crushed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon peperoncino flakes, or to taste
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh Italian parsley
• A heavy-bottomed skillet or saute pan, 12-inch diameter or wider

1. Dry the calamari well, and put in a large bowl.
2. Pour over them 1/2 cup of the olive oil, and add the garlic, 1 teaspoon salt, and the peperoncino.
3. Toss to coat and let marinate at room temperature for 30 minutes to an hour.
4. When you are ready to cook the calamari, make the dressing.
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. 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. 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. If you are using unskinned calamari, the skin will darken to a deep-reddish hue.
9. As the calamari come out of the skillet, arrange them on a warmed platter.
10. When all of the calamari are done, drizzle the dressing over them, and serve right away.

calamari, extravirgin olive oil, garlic, kosher salt, peperoncino flakes, freshly squeezed lemon juice, fresh italian parsley, skillet

Taken from www.epicurious.com/recipes/food/views/spicy-calamari-372379 (may not work)