Start by rinsing the cleaned calamari under cold water and patting it dry thoroughly with paper towels. Slice into ½-inch rings, ensuring even pieces.

In a medium skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Remove the skillet from the heat and stir in the Cajun seasoning, hot sauce, and fresh lemon juice. Set the sauce aside.

Return the skillet to the heat and add the remaining unsalted butter. Clarify the butter by skimming off solids as it melts.

In a separate large skillet, heat 2 tablespoons of avocado oil. Add the seasoned calamari in batches, cooking for about 2 minutes until opaque and edges crisp.

Once all calamari is cooked, return them to the skillet and drizzle the Cajun butter sauce over the calamari. Toss gently to coat.