Savor This Seared Baby Squid With Parsley and Garlic (French Calamari)

Gather the ingredients. The Spruce / Diana Chistruga Rinse the squid, reserving the tentacles and leaving the bodies whole. The Spruce / Diana Chistruga In a medium bowl, combine the garlic and parsley and toss to blend. Set aside. The Spruce / Diana Chistruga In a large skillet over high heat, heat the oil until hot but not smoking. Add the squid and tentacles and sear for 1 minute, tossing for even cooking. Make sure not to overcook as the squid will turn rubbery. The Spruce / Diana Chistruga With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat. The Spruce / Diana Chistruga Season with fleur de sel or flaky salt. The Spruce / Diana Chistruga