Marinate the calamari: in a bowl, toss the sliced calamari in 2 tbl olive oil and half the lemon juice. Set aside.
Make the salad: in a large salad bowl toss the baby kale, shallot, Kalamata olives, fresh cilantro and 1/4 cup olive oil. Use your hands to work the oil & lemon juice into the kale. Set aside.
Heat a skillet to medium high. When hot, tip the calamari, along with the olive oil & lemon juice marinade, into the pan. It should sizzle. Cook for approximately 4 – 5 minutes, until the calamari is slightly curled at the edges and is beginning to take on a little color. The marinade should have thickened to the point that it is now coating the calamari.
Top the kale salad with the calamari and serve; this looks fantastic set out on a platter for guests to help themselves.