The preserved lemon slices make this dish to remember and a welcome change from the breaded and fried calamari more commonly found.
1.5 cleaned calamari
10 roasted garlic cloves
2 tomatoed, pitted and sliced thinly
1/2 preserved lemon, thinly pilled
Extra-virgin olive oil
Salt and pepper, to taste
Fresh minced herbs [optional]
Heat a large fry pan to high with oil. Add all ingredients in single layer. [do two batches if necessary] and sautë for about 1 minute-or until calamari is white. Do not overcook or the calamari will be rubber!