- 30 g (1 oz) unsalted butter - 2 cloves garlic - 250 g (8 ⅚ oz) calamari - 1 tsp. oregano - ½ tsp. chili flakes - ¼ tsp. thyme - lemon for serving - parsley for garnishing (optional)
Clean calamari, removing skin, ink gland and head if necessary. Slice and pat dry with paper towels.
Over medium heat, melt butter, add calamari, increase heat and fry, stirring, 2 minutes until liquid evaporates. Stir in the crushed garlic clove, oregano, chili flakes, and thyme and cook, stirring, for another 45 seconds. Season with salt, drizzle with olive oil and serve with lemon slices, garnished with parsley if desired.