Begin by thoroughly cleaning the calamari—remove the head, tentacles, and innards. Slice the body into rings, about a half-inch thick, then pat them dry with a paper towel.

In a large skillet over medium heat, place unsalted butter and allow it to melt completely, swirling gently until it achieves a frothy appearance, about 2 minutes.

Add freshly minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.

Add the calamari rings to the skillet, tossing gently in the garlicky butter. Cook for about 2-3 minutes until they turn opaque and tender.

Remove the skillet from the heat, drizzle lemon juice over the calamari, and season with salt, pepper, and paprika, tossing to combine.

Sprinkle chopped parsley or cilantro over the top and serve immediately, ideally with lemon wedges on the side.