Prep and gather all ingredients according to specifications above. Then, make the breadcrumb topping: Heat butter in small skillet over medium-low heat. Once the butter has melted, add breadcrumbs and parsley and cook until breadcrumbs are toasted, about 2 to 3 minutes, stirring continuously. Remove from heat and set aside, uncovered, at room temperature. (You can make these breadcrumbs 3 to 4 hours in advance and hold them, uncovered, at room temperature.)(Please see the section above in the blog post for Step-By-Step instructions with photos.)
2 Tbsp butter, ½ cup panko breadcrumbs, 1 Tbsp chopped parsley
Heat olive oil and butter in a large skillet over medium low heat. Then, add the garlic, hot pepper, ½ cup green onions and ¼ cup parsley and cook until the garlic starts to brown, about 4 to 5 minutes.
2 Tbsp extra virgin olive oil, 2 Tbsp butter, 2 Tbsp chopped garlic, ½ cup thinly-sliced or chopped hot peppers,
Stir in the capers, olives and paprika and cook until dry, about 2 minutes.
¼ cup capers,, ¼ cup pitted black, oil-cured olives,, 1 tsp paprika
Increase the heat to medium-high, then add the calamari. Toss for about 30 seconds, then add the lemon juice, remaining green onions and parsley and cook for another 1 to 2 minutes only, then remove from heat. (The calamari is done when it just turns firm and opaque in color.) Season to taste with salt and black pepper.
2 pounds calamari,, 4 Tbsp fresh lemon juice, To Taste salt and black pepper
Serve immediately, topped with the herb breadcrumbs, and with some crusty bread in order to sop up all the wonderful juices! Buon Appetito!