Clean the squids (follow this method), rinse and keep aside. Fill up a saucepan with water and bring to the boil, then plunge the squids into the water along with the tentacles. Cover the saucepan and turn off the heat. Let the squids in boiling water for at least five minutes, or until soft.

Drain the squids, slice the mantle and let the tentacles whole. Collect the squids in a bowl.

Finely chop the parsley and sprinkle over the squids, season with salt, drizzle with extra virgin olive oil and toss te salad. Serve warm as an appetizer.