Thaw and Dry: If you’re using frozen calamari steaks, make sure to thaw them in the fridge for a few hours beforehand. Once thawed, use paper towels to gently pat them dry. This helps remove excess moisture and ensures a nice sear.

Seasoning: Sprinkle salt, pepper, and a pinch of paprika (for a touch of smokiness) over both sides of the calamari steak. Don’t be afraid to season generously—this is where you build the flavor.

Add Garlic: For an extra layer of flavor, you can lightly rub the calamari with minced garlic before cooking.

Pan Heat: Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the calamari steaks.

Sear to Perfection: Let each side cook for about 2-3 minutes. You’re looking for a golden-brown crust without overcooking. Keep an eye on the steaks, as they cook quickly.

Garlic & Butter: When the calamari is nearly done, add minced garlic to the pan and sauté for about 30 seconds until fragrant. Then, stir in butter for a rich, silky finish.

Splash of Wine: If you’re feeling fancy, deglaze the pan with a little white wine to bring out even more flavor and create a quick, tasty sauce. Let it simmer for a minute or two to thicken.

Lemon Touch: Squeeze fresh lemon juice over the calamari steak to brighten it up. This helps balance the richness of the butter and garlic.

Rest the Steaks: Remove the calamari from the pan and let them rest for a minute or two. This step ensures the juices settle, making the steak more tender.

Add Fresh Herbs: Garnish with fresh parsley or basil for an aromatic touch and pop of color.

Serve: Pair the calamari with sides like roasted vegetables, a light salad, or some garlic bread to complete the meal.