The calamari should be washed, dried, and laid flat. Garlic should be peeled and chopped finely. The pepper should be rinsed and cut in half. Finely dice after removing the seeds and membranes. Lemons should be cut in half, with the zest being grated finely and the juice being squeezed from each half. Fennel and pepper should be crushed in a mortar before being combined with 4 tablespoons of oil, lemon zest, lemon juice, chile, and garlic. Mix thoroughly after adding to the calamari. Refrigerator marinating for two hours under cover

Drain off the marinade. In a pan, heat the remaining oil. Sauté the calamari for 5 to 6 minutes with the remaining lemon half. Add salt and pepper, then serve.