4 cloves garlic (minced)
2 tbsp volcanic lemon juice
1/2 tsp parsley flakes
1 pinch chili powder
1 pinch cayenne powder
2 tbsp unsalted sweet European butter
In a gallon ziploc bag pound 1 clove of garlic into each side of the calamari steak with a meat hammer. Sprinkle parsley flakes evenly over both sides of steaks and place in a new gallon ziploc. Pour the lemon juice into the ziploc, add pinch of chili power, add pinch of cayenne powder, seal and let marinate for at least 2 hours.
Drain calamari steaks and pat dry with a paper towel. In a large skillet heat butter over medium high heat, once melted cook steaks for 2-3 minutes per side, drain and serve while still hot, enjoy!