Carefully clean the calamari, separate the body tube from the tentacles and cut vertically into strips about one centimeter wide.
Place the sliced calamari and tentacles in a very hot wok with a little oil. They will curl up instantly. Let them cook for a couple of minutes, then add the chili pepper and the grated zest and juice of half a lime.
Place the cooked calamari on a plate and finish with salt flakes and Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Fish.