Butter Garlic Calamari and Shrimp

This dish cooks up in five minutes so be ready to eat as soon as you start.  This is a classic example of having everything 'mise en place' and ready before you start cooking because once you start, there's no stopping.  And calamari, while tender and fresh when quickly cooked, should be eaten as soon as it is just cooked through - not a second later.  It's rubbery overcooked calamari that gives it a bad name with some folks.

2 cups cooked rice
2 Tbsp olive oil
1 lb cleaned whole calamari
1/2 lb shrimp, about 12, peeled and cut in half
2 cloves garlic, minced
1 shallot, minced
1/2 jalapeño, ribbed and minced
2 Tbsp butter, cubed
palmful fresh parsley, minced
1 lemon, cut into wedges

Have your rice cooked and at the ready.  If your calamari is froze, thaw in the refrigerator. Rinse and pat dry with a paper towel. Cut into 1/2-inch rings. Put the cut calamari and cut shrimp into a small bowl together.

Heat 1 tablespoon oil in a large skillet. Add the garlic, shallot and pepper and cook for about 2-3 minutes, stirring and shaking the pan almost continuously. Allow the veggies just to soften and become aromatic. Remove to a small bowl.

Add the second tablespoon of oil to the pan and heat to just about smoking on high heat. Quickly and carefully, tip in the seafood into the skillet, shaking the pan as you go. Allow the seafood to cook about 2-3 minutes. Add the butter and return the veggies to the pan. Allow the butter to melt. Stir in half the parsley.

Serve the seafood with rice.
Garnish the plate with the remaining parsley and serve with lemon wedges. Serves 4.