Rinse the calamari thoroughly under cold water, then pat it dry with a paper towel. Using a sharp knife, slice the calamari tubes into ½-inch rings and cut the tentacles in half. Lightly season with salt.

In a non-stick pan, melt 1 tablespoon of unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Remove from heat and stir in the Cajun seasoning, hot sauce, and lemon juice. Set aside.

Return the pan to medium heat and add the remaining unsalted butter. Skim off any solids to clarify. Once clear and bubbly, mix back into the Cajun sauce.

Heat the avocado oil until shimmering. Add the calamari in batches and sauté for about 2 minutes until edges are crispy. Transfer to a plate.

Drizzle the Cajun butter sauce generously over the sautéed calamari and serve immediately.