How to cook
1. Heat olive oil over low heat and fry the garlic and dry hot pepper (whole) for a short while. Immediately pour half of the wine and increase the heat.
2. Place the calamari whole, cleaned of the entrails. The wine was very little, so it should have evaporated and just left its aroma.
3. Bake until they're very lightly browned on both sides and immediately pour the remaining wine, a little salt and black pepper. Act quickly so the garlic doesn't burn. Cook for 2-3 minutes.
4. In the same pan you can bake the green peppers slightly and garnish with them. Garnish with a slice of lemon, which you can squeeze over the appetizer if desired. Sprinkle with olive oil and serve.
Eat it while it's warm! The calamari with white wine is ready.