Grilled squid

Prepare the squid (3–4 pcs). Clean them from the membrane. Remove the insides. Separate into bodies and tentacles. Rinse and pat dry.

Turn the bodies inside out. Remove any remaining insides. Salt (to taste) and pepper (to taste). Return to the original position and pat dry again.

Crush the garlic (3–4 cloves) into a paste. Finely chop the parsley (a few sprigs).

Mix the garlic, parsley, olive oil (50 ml), lemon juice (1 tbsp), salt (to taste), and black pepper (to taste). Stir until you have a smooth sauce.

Preheat the grill or grill pan to high heat. Brush the surface with a small amount of oil. Place the squid on it. Grill for 1.5–2 minutes on each side. Cook the tentacles for 2–3 minutes. Do not overcook to keep the meat tender.

Remove from heat. Cut into large pieces. Transfer to a bowl with the sauce. Toss to coat the squid completely with the dressing. Serve immediately.