Rinse the cleaned calamari thoroughly under cold water and pat dry using paper towels. Cut the squid into ½-inch rings and halve the tentacles. Lightly season with salt.

In a medium skillet, melt 1 tablespoon of unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds. Stir in Cajun seasoning, hot sauce, and lemon juice.

Add the remaining butter to the same pan and melt until bubbling. Skim off solids and mix with your Cajun sauce.

Heat a large non-stick pan over medium-high heat and add avocado oil. Sauté the calamari in batches for about 2 minutes until crispy and opaque.

Drizzle the Cajun butter sauce generously over the sautéed calamari and serve immediately, garnished with fresh herbs if desired.