Categories: Appetizers, Seafood 
      Yield: 4 servings 
  
  1 1/4 lb Calamari And Tenacles, Clean 
      3 tb Olive Oil, Virgin 
      1    Dry Red Chile Pepper, Broken 
      3 lg Onions 
           Salt & Pepper To Taste 
  
  Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on 
  paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over 
  medium-high heat. Add the calamari and saute until the rings turn opaque 
  white, about 30 seconds to one minute. Transfer calamari to a bowl and set 
  aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat 
  until it turns dark. Remove chile with a slotted spoon and discard. Add the 
  onions to the hot chile oil and cook, stirring, until onions are wilted, 
  about 5 minutes. Reduce heat to medium, partially cover pan and cook, 
  stirring occasionally, until onions are caramelized (golden brown), 30-40 
  minutes. (Add more oil if onions are dry or stick to the pan). Season with 
  salt/pepper. Add calamari and stir until heated throughout. Serve with 
  slices of hot or toasted French bread.