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 Salt Freshly ground black pepper 1 lemon, cut into wedges
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.