Delicious roasted calamari, ready in just a few minutes.

These spicy Calabrian peppers are incredibly easy to make and absolutely delicious—prepare them with me Let's get started and first of all I'll finely chop some parsley making it small I put the piccolo in a small bowl add a little garlic and then Cut with a knife then add a little extra virgin olive oil a pinch of salt and a bit more With the lemon juice I used a strainer so the seeds don't end up in Ending up in the dressing is something that honestly drives me absolutely crazy Here we are saved two four five seeds now I'll emulsify everything with the fork and set aside now I'll conveniently place a knife inside the squid and I began performing light delicate engravings at intervals one centimeter apart from each other above the squid as you can see there are those who have this I do the operation on both sides I do mine on just one side here it is Now the griddle's hot—how do you know it's ready I tell you this all the time Place your hand 7 to 8 centimeters in and you won't be able to hold it for more than 3 to 4 seconds seconds in this case means the plate is ready so I'll place the squid on it Part of the engraving and I cook it for two to three minutes per side—here you go unless otherwise specified Don't cook them for more than 45 minutes if they aren't much larger than these otherwise they become rubbery so be careful—here it is I'm turning off the flame and putting it on a Add a bit more dressing and take a look at this spectacle we're about to see Mamma mia make the calamari this way and let me know what you think in the comments below I'm signing off for now and as always before I go I wish you all a delicious meal