1 kg prepared squid
6 tbsp olive oil
juice of 1-2 lemons
3 garlic cloves, crushed
1/4 tsp hot red pepper flakes
4 tbsp chopped fresh parsley lemon slices, to garnish

Reserve the squid tentacles, then using a small sharp knife, score the flesh into diagonal pattern.
Place all the squid in a shallow non-metallic dish.
To make a marinade, mix together the olive oil, lemon juice, crushed garlic and hot red pepper flakes in a small bowl.
Pour the marinade over the squid and leave in a cool place for at least 2 hours, stirring occasionally.
Lift the squid from the marinade and barbecue for 2 minutes on each side, turning them frequently and brushing with the marinade until outside is golden brown and crisp, with soft, moist flesh inside.
Bring the remaining marinade to the boil in a small pan, stir in the chopped parsley, then pour over the squid.
Garnish with lemon slices and serve at once.