Separate the body from the squid tentacles. Rinse the squid tube under cold running water to remove any grit. Slice the body into half centimetre thick rings. Remove the head from the tentacles and discard. Rinse the tentacles and dry all of the prepared squid on kitchen paper.
Dice the sundried tomatoes. Peel the garlic, remove the green shoot and chop finely. Wash the parsley, remove the stalks and chop finely.
Season the squid with sea salt and piment d'Espelette.
Heat a frying pan to very hot. Add a splash of olive oil and then the squid. Cook until golden (no more than 1 minute), turn over and add the tomatoes, garlic and parsley. Cook for 1 minute then remove from the heat and serve immediately garnished with rocket leaves.
«Add some finely chopped red chilli just before serving for some extra heat.»