Thaw the frozen calamari steaks according to the package instructions. Pat them dry using paper towels to remove excess moisture.

In a small bowl, combine the Himalayan pink salt and freshly ground mixed peppercorns to create a seasoning mix. Set it aside.

Carefully slice the calamari steaks into rings or strips, as per your preference. Ensure they're relatively uniform in size for even cooking.

In a large skillet or frying pan, heat organic vegetable oil over medium-high heat. The quantity should be sufficient to cover the calamari pieces once they're added to the pan.

Once the oil is hot (but not smoking), add the sliced calamari to the skillet in a single layer. Cook for 1-2 minutes on each side, or until they turn golden brown and are cooked through. Be cautious not to overcook them as calamari can become tough if cooked for too long.

As the calamari cooks, sprinkle the seasoning mix evenly over the pieces in the skillet. Toss or gently stir the calamari to ensure the seasoning coats each piece evenly. Adjust seasoning to taste if necessary.

Once the calamari is cooked and seasoned to your liking, remove the skillet from the heat.

Transfer the seasoned calamari to a serving plate or bowl. You can serve this warm calamari salad immediately or let it cool slightly before serving.