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(For each serving)
4 ½ ounces calamari, cleaned and cut into ¼-inch rings
3 tablespoons olive oil
2 tablespoons finely chopped fresh garlic
1 tablespoon finely chopped parsley
1 tablespoon capers
1 tablespoon lemon juice, or to taste
Salt and freshly ground black pepper, to taste
Rinse the calamari and leave it to drain on paper towels. In a sauté pan over high heat, warm the olive oil with the garlic, parsley and capers. When the mixture is sizzling and beginning to fry in earnest, toss in the drained calamari.
Cook 20 to 30 seconds, or just until the calamari is firm and white. Add a splash of lemon juice and a generous sprinkling of salt and pepper. Taste to correct seasoning and serve hot with bread for dipping.
Café Campagne
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1st Keep
 janetlsanders
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