The art is getting the squid so they are not rubbery and chewy, more melt in the mouth. Just keep practising.
1 kg Chopitos (Baby squid)
1 head of garlic
Parsley, lemon and salt
Olive oil
Clean the squids and season. Finely chop the garlic and parsley. Cook the squid on a griddle/hotplate (plancha)
Serve in a ceramic dish with a bit of oil, the garlic and parsley. Add a squeeze of lemon as required.