Spicy Calamari with Bacon and Scallions

Directions

1. 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. 2.

   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. 3.

   Toss squid with 1/4 teaspoon salt.

4. 4.

   Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.

5. 5.

   Serve squid immediately, sprinkled with bacon.