Serves 4

3 tablespoons olive oil

1 teaspoon salt

3 cloves fresh garlic, finely chopped

1 teaspoon black pepper

2 tablespoons freshly squeezed lemon juice

½ teaspoon Spanish paprika

3 tablespoons honey

1 ½ pounds small calamari rings


In a small bowl, mix together 2 tablespoons of the olive oil and ½ teaspoon of the salt with all of the garlic, pepper, lemon juice, paprika and honey.

In a medium bowl, coat the calamari with the remaining olive oil and salt.

Heat a heavy, dry skillet over high heat. Add the calamari to the skillet and cook for 3 minutes on each side. Don’t overcrowd the skillet: cook the calamari in batches if necessary.

Transfer the cooked calamari to a serving dish and immediately pour over the sauce. Serve immediately.

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