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.