Rinse the cleaned calamari thoroughly under cold water, pat dry, cut squid tubes into ½-inch rings, and halve tentacles. Season with salt and set aside.

Melt 1 tablespoon of unsalted butter in a non-stick pan over medium heat, add minced garlic and sauté for 30 seconds, then mix in Cajun seasoning, hot sauce, and lemon juice. Set aside.

Return pan to medium heat, add remaining butter and melt, skimming off solids until clear. Combine with Cajun mixture.

Heat avocado oil in the pan over medium-high heat, add calamari in batches, sauté for 2 minutes until slightly golden.

Drizzle Cajun butter sauce over sautéed calamari in the pan, toss to coat, then transfer to a serving dish and serve hot.