Summary

Ingredients

• 1 kg squid (s), (tubes), cleaned
• 1 lemon (s)
• 100 ml olive oil, (good) or more
• 3 bulbs garlic, (Chinese) = 12 local garlic cloves
• 1 bunch parsley, (large)
• some garlic granules
• some chilli flakes, (I`ll use a Chipotle-Hanero mixture)
• some sea salt
• some salt, (Fleur de Sel)

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Instructions

1. If using frozen squid tubes, thaw them completely. Clean if necessary and pat dry with paper towels.
2. In a bowl, combine 5 tablespoons of olive oil, the juice from the lemon, chilli flakes, garlic granules, and sea salt. Stir to make the marinade.
3. Using a sharp knife, score the squid tubes by making shallow diagonal cuts across the surface. Place in the marinade, cover, and refrigerate for at least 2 hours.
4. Bring a pot of salted water to a boil over high heat. Add some of the marinade to the water. Place the squid tubes in the boiling water and cook for 2-3 minutes. Remove from heat and let steep for 10 minutes.
5. While the squid is steeping, dice the garlic and finely chop the parsley. In a large pan over medium heat, warm the remaining marinade and remaining olive oil. Add the diced garlic and chopped parsley, stirring occasionally until fragrant, about 1-2 minutes.
6. Remove the squid tubes from the cooking water and cut into bite-sized pieces. Add to the pan, increase heat to medium-high, and bring to a boil. If the mixture seems dry, add a splash of the cooking water. Season with fleur de sel and serve.