Yuzu-Thyme Calamari

Calamari is so good, if you don't overcook it and the great thing is raw squid freezes amazingly so don't stress about trying to get fresh; in fact, unless you live by an ocean that has squid, the stuff that looks fresh is most likely just frozen that they thawed.  I saw the bread crumb trick at Krescendo in Brooklyn. It's a great way to keep the crispy texture of deep frying without all the hassle.

1 lb squid tubes, cut into 1/2 inch rings
3 garlic cloves, minced
1 tsp dried sliced chiles (yuki wagiri tougarashi)
1 1/2 tsp chopped thyme (no stems)
1 tbsp yuzu juice
2 tbsp olive oil
1/2 cup panko bread crumbs
1/2 tbsp butter
salt and pepper

1. Melt the butter in a skillet over medium/ medium low heat. Add in the panko and toss. Continue to toast the panko on medium heat until it's golden brown.
2. Heat a large skillet on high heat. Make sure you have everything ready to go by the stove because things are going to go pretty fast from here on out.  Add in the olive oil and follow it immediately with the garlic, chiles, and thyme; stir fry for a few moments until fragrant.
3. Add in the squid still on high heat.  Stir fry for about 1-2 minutes, until cooked through. Make sure to not overcook it, there is a very fine line between cooked and overcooked squid.  Typically I cook it until it turns opaque, and then cook it just a few moments longer.
4. Right before you remove it from the pan, hit it with the yuzu juice, a bit of salt and pepper if you think it needs it. Once on the plate, sprinkle with the panko.