Begin by preparing the calamari: rinse under cold water, then remove the heads, tentacles, and innards. Slice the body into ½-inch rings and pat them dry with paper towels.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.

Gently add the calamari rings to the skillet and toss them in the garlic butter. Cook for 2 to 3 minutes until the calamari turns opaque.

Once the calamari is cooked, remove from heat and drizzle with lemon juice. Season with salt, black pepper, and paprika.

For a stunning presentation, serve the calamari in a shallow bowl or on a platter. Garnish with freshly chopped parsley or cilantro.