– 1 lb small squid (calamari)
– 2 tablespoons finely chopped fresh flat-leaf parsley
– 1/4 teaspoon salt
– 1 clove garlic, crushed
– 2 tablespoons extra virgin olive oil
– 1/4 teaspoon pepper
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 center of the tentacles by using your fingers to push up the center. Pull away the soft bone from the hood. Rub the hoods under cold running water and the skin should come away easily. Wash the hoods and tentacles and drain well. Place in bowl, add the salt and mix well. Cover and refrigerate for about 30 minutes. Heat a lightly oiled barbecue griddle or preheat a broiler to its highest setting.
To Make Picada Dressing: whisk together the olive oil, parsley, garlic, pepper and some salt in a small bowl.
Cook the squid hoods in small batches on the barbecue griddle or under the broiler for about 2-3 minutes, or until the hoods turn white and are tender. Barbecue or broil the squid tentacles, turning to brown them all over, for 1 minute, or until they curl up. Serve hot, drizzled with the picada dressing.