Slit the squid down one side and lay them flat. Score the skin of each one
with a fine criss-cross pattern. Mix half the olive oil, the garlic, chili
and lemon juice in a bowl and add the squid. Mix well to coat all over,
cover and marinate for 15 minutes.
Remove the
squid from the marinade, reserving the marinade. Heat the remaining on
in a large frying pan or a wok until it is just smoking. Add the squid,
season with salt and pepper, stir well and cook over a high heat for 2-3
minutes. The squid will curl up, but just hold them flat for a few
seconds to get a tasty browned outside.
Finally, add
the strained marinade and the parsley to the pan, mix well and serve at
once.
