Step 1

Put 2 large saute pans (cast iron if possible) over high heat until very hot, about 3 to 4 minutes.

Step 2

Pat the calamari dry with paper towels and then season them lightly with salt.

Step 3

Pour 2 tablespoons of the olive oil in one of the pans and sear the calamari until it releases its liquid, about 4 minutes.

Step 4

Put the remaining 2 tablespoons of olive oil in the other pan and then remove the pan from the heat and hold it, at an angle, near the pan with the calamari. Lift the calamari from the first pan with a slotted spoon and move to the second pan, leaving the juices in the first pan.

Step 5

Return the second pan to the heat and add the garlic and tentacles. Cook until the calamari is nicely browned. Add the parsley and pepper flakes, stir, and remove the pan from the heat.

Step 6

Divide the calamari among 4 serving plates, drizzle with extra-virgin olive oil, and garnish each plate with sea salt and a lemon wedge.