Calamares a La Plancha

500g/ 1 lb 2 oz small squid
olive oil spray for cooking

To the parsley dressing
2 tbsp extra virgin olive oil
2 tbsp finely chopped flat-leaf parsley
1 garlic clove, crushed

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 dressing.