To clean the squid, gently pull the tentacles away from the hood (the intestines should come
away at the same time). Remove the intestines from the tentacles by cutting under the eyes, then
remove the beak if it remains in the centre of the tentacles by using your fingers to push up the
centre. Discard the beak. Pull away the soft bone from the hood.
Rub the hoods under cold running water. The skin should come away easily. Wash the hoods and
tentacles and drain well. Transfer to a bowl, add 1/2 tsp salt and mix well. Cover and refrigerate
for 30 minutes.
Just before cooking, whisk the dressing ingredients with some salt and 1/2 tsp freshly ground
black pepper in a jug or bowl.
Lightly spray the oil in a frying pan over high heat and cook the squid hoods in small batches
for 2-3 minutes, or until the hoods turn white and are tender. Cook the squid tentacles, turning to
brown them all over, for 1 minute, or until they curl up. Serve hot. drizzled with the parsley