Wash the squid under cold running water and let it drain thoroughly. Pat the squid dry with paper towels, then transfer it to another towel-lined plate to ensure all excess moisture is removed.

Slice the squid bodies into rings about ½ inch thick. Leave the tentacles whole unless they are particularly large, in which case you can cut them in half. Pat everything dry once again with paper towels to ensure the squid is completely dry before cooking.

Place a large 12-inch skillet over high heat and let it heat up for about 5 minutes until very hot. Add 1 tablespoon of olive oil to the pan. Season half the squid with salt and add it to the skillet along with half the sliced chile. Allow the squid to cook undisturbed for about 1 minute so it can brown. Flip the squid and continue cooking for another 1–2 minutes until it’s just tender, then stir in half the chopped garlic during the final 20 seconds of cooking. Once cooked, transfer the squid, garlic, and chile to a plate. Repeat the process with the remaining olive oil, squid, chile, and garlic.

Squeeze fresh lime juice generously over the cooked squid. Sprinkle the dish with freshly chopped basil, and serve it immediately alongside crusty bread for a perfect accompaniment.