Cooking calamari at home - more fun with mezcal

Though I love calamari, I've never made it myself.  It turned out to be easy and cheap (from Santa Monica Seafood).  It's already clean, so it was as simple as slicing and sticking it in the pan with olive oil, garlic and a "glug" or two of mezcal.  I had it with an arugula tomato salad dressed in balsamic.