Separate the body from the squid tentacles.
Rinse the squid tube under cold running water to remove any grit or spines.
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.
Season the squid with sea salt and olive oil.
Slice the Piquillo peppers.
Remove the flesh and dice the skin of the preserved lemon into approximately 3mm dice.
Juice the lemon.
Peel the garlic, remove any green shoots and chop finely.
Remove the seeds and stalk from the chilli and finely dice.
Wash the parsley, remove the stalks and slice finely.
Heat a frying pan to very hot.
Ensure that the squid is coated in olive oil and add to the hot pan.
Cook until golden (no more than 1 minute), turn over and add the peppers, preserved lemon, chilli and garlic .
Cook for 1 minute then add the smoked paprika, parsley and lemon juice.
Remove from the heat and serve immediately garnished with rocket leaves.
«Either serve as part of a tapas style meal, or try adding cooked chickpeas and chargrilled courgettes for something more substantial.»