A classic spanish tapas, served either as one dish of many, or with rocket as a starter.
Pull the tentacles away from the body of the squid.
Feel with your finger on the inside of the body for a 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.
Zest and juice the lemon but keep separate.
Peel and finely chop the garlic.
Half and remove the seeds from the chilli, finely dice and add this, the zest and the garlic to the prepared squid.
Mix with the olive oil and allow to marinate for 10-20 minutes.
Pick the parsley and finely slice the leaves.
Juice the lemon.
Season the squid with salt and pepper.
Heat a frying pan to a medium-high heat.
Remove the squid from the marinade (this will help prevent any extra water going into the pan) and place in the pan without moving for 1 minute to allow the squid to begin to caramelise.
Stir over a high heat until the calamari begins to curl - about 1 minute.
Add the chopped parsley and a squeeze of lemon to any remaining marinade and stir for a further 30 seconds.
«When adding the squid to a hot pan, be careful of flames which may ignite from water from the squid, these will add an unpleasant flavour and are not to be confused with 'flambeing'.»