Begin by rinsing the cleaned squid under cold water to remove any residual grit. Drain thoroughly and pat dry with paper towels.

Place a large 12-inch skillet over high heat and allow it to preheat for about 5 minutes until it’s very hot.

Add 1 tablespoon of extra-virgin olive oil to the hot skillet. Carefully add half of the prepared calamari to the skillet in a single layer. Season with kosher salt and half of the sliced chile. Let cook undisturbed for about 1 minute.

Gently flip the calamari after one minute and cook for an additional 1-2 minutes. Add minced garlic in the last 20 seconds of cooking.

Once cooked, transfer the first batch of calamari to a plate and repeat with remaining calamari and another tablespoon of olive oil.

Squeeze fresh lime juice over the cooked calamari along with chopped basil leaves.

Serve the calamari hot alongside crusty bread.