• 1 lb. small squid, cleaned and ready-prepared
• Grated zest and juice 1 large lemon
• 3 cloves garlic, finely chopped
• 3 fl oz (75 ml) olive oil, preferably Greek
• 2 heaping tablespoons chopped fresh parsley
• salt and freshly milled black pepper 
• extra lemon wedges to squeeze over (to serve)

Directions

1. Pull off the squid tentacles and wash. Dry with kitchen paper and reserve them.
2. Next, cut the body section into ½ inch (1 cm) rings and wash them under cold running water; then pat dry with kitchen paper. Place them in a shallow dish, adding the reserved tentacles. Squeeze the lemon juice over, toss and leave it for 5 minutes, when it will have absorbed most of the juice. Drain the squid through a colander and shake to remove excess liquid. Next, heat the oil in a large, solid frying pan, add the garlic and lemon zest, cooking very slowly as it comes up to heat.
3. When it is really hot add the squid and fry it in the hot oil, keeping it moving so it just slightly takes on color at the edges – it will only take about 1-2 minutes to cook.
4. Then add the seasoning and parsley and serve it straight away from the pan, with lemon wedges to squeeze over. This is particularly good served with a green salad and some warm pitta bread to dip into the luscious juices.