Spicy Calamari with Bacon and Scallions

Ingredients

• Squid

  Mollusks, mixed species, raw

  24 oz or 680g

• Bacon

  Raw, cured pork

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
2. Cut bacon into .5-inch pieces. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.
3. Toss squid with 1/4 teaspoon salt.
4. Heat fat remaining in skillet over high heat until very hot, then saut squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.
5. Serve squid immediately, sprinkled with bacon.