Wash and pick the bunch of parsley. Blanch the parsley leaves in salted boiling water for 10 seconds and then refresh in iced water. Squeeze the water from the parsley and place in a blender. Add 2 tablespoons of olive oil and blend to a smooth parsley oil.
Pull the tentacles away from the body. Feel inside the body of the squid for the cartilage-like quill, pull it out and discard. Remove the outer skin to leave you with the white meat. Rinse under cold water and pat dry. Cut the squid (and tentacles if desired)into rings.
Peel and thinly slice the garlic. Finely chop the remaining parsley and the dried chilli.
Heat the olive oil in a frying pan over a medium heat. Add the garlic and the chilli and cook for 30 seconds. Turn the heat to high and add the squid, lemon juice, sherry and paprika. Stir over a high heat until the calamari turn pink and begin to curl - about 2 minutes. Add the chopped parsley and a squeeze of lemon.
Remove from the heat and transfer the calamari, along with all of the sauce, to a bowl, season to taste and then drizzle with parsley oil. Serve with fresh bread.
«Don't be tempted to overcook the squid - it will become rubbery and chewy!»